Ingredients

• 3 pounds skinless , boneless chicken thighs
• kosher salt to taste
• 1 , 24 fluid ounce
• ½ , 4 ounce
• 3 cloves garlic
• 1 large jalapeno pepper , seeded and sliced
• 0.5 cups lightly packed cilantro leaves and stems
• 1 tablespoon ground cumin
• 1 teaspoon ground dried chipotle pepper
• 0.5 teaspoons freshly ground black pepper
• 0.75 teaspoons dried oregano
• 1 teaspoon kosher salt , or more to taste
• 2 , 15 ounce

Instructions

1. 1 Season chicken thighs with salt on both sides.
2. 2 Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.
3. 3 Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.
4. 4 Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.
5. 5 Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.

Nutrition per serving