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Description
This hearty chicken chili verde is a one-pot wonder. Serve it in bowls or turn it into over-the-top nachos!
Ingredients
US|METRIC
4 SERVINGS
- 2 lb. skinless chicken thighs (boneless)
- 2 tsp. kosher salt (divided)
- 1 tsp. ground black pepper
- 4 Tbsp. vegetable oil (divided)
- 4 qt. chicken stock
- 1 cup yellow onions (diced)
- 1 cup celery (diced)
- 1/2 cup green bell pepper (diced)
- 1/2 cup peppers (pablano, diced)
- 1 Tbsp. garlic (minced)
- 2 Tbsp. jalapeno pepper (minced)
- 1 Tbsp. ground cumin
- 1/8 tsp. ground cayenne
- 4 cups tomatillos (large diced)
- 3 cups great northern white beans (canned, rinsed)
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Directions
- Season chicken thighs with 1 teaspoon kosher salt and 1 teaspoon ground black pepper.
- In a large 8-quart Dutch oven, add 2 tablespoon vegetable oil and heat over medium high heat. Once the oil it heated, add the chicken to the pot and sear both sides until golden brown.
- Lower the temperature and add chicken stock. Allow to cook until chicken is cooked thru and tender, about 20 minutes.
NutritionView More
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1230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1230Calories from Fat540 |
| % DAILY VALUE |
| Total Fat60g92% |
| Saturated Fat10g50% |
| Trans Fat0g |
| Cholesterol220mg73% |
| Sodium2780mg116% |
| Potassium2820mg81% |
| Protein83g |
| Calories from Fat540 |
| % DAILY VALUE |
| Total Carbohydrate93g31% |
| Dietary Fiber18g72% |
| Sugars29g |
| Vitamin A15% |
| Vitamin C90% |
| Calcium25% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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