Ingredients
3 lb boneless skinless chicken thighs, seasoned with salt
1 bottle (24-oz) tomatillo-based salsa verde, about 3 cups
½ cup fire-roasted hatch chilies, or other roasted green chili
3 garlic cloves
1 large jalapeño, sliced
½ cup cilantro leaves
1 Tbsp cumin
1 tsp ground chipotle
½ tsp freshly ground black pepper
¾ tsp dried oregano
1 tsp kosher salt, plus more as needed
2 cans white kidney beans (cannellini beans), drained, rinsed
sour cream and avocado to garnish
Directions
Season both sides of chicken with kosher salt. In a dry nonstick skillet over high heat, brown the chicken, about 4 minutes per side. Transfer to a bowl and allow to cool to room temperature. Once cool, chop into bite-sized pieces.
In a blender, combine salsa verde, fire roasted green chilies, garlic, sliced jalapeño, and cilantro. Blend until completely smooth.
Transfer chicken (and any juices) to a large saucepan and pour sauce from the blender over the chicken. Add cumin, ground chipotle, black pepper, oregano, and salt. Rinse blender with a splash of water then add to the saucepan. Stir to combine and set to medium-high heat. Bring to a simmer and reduce heat to medium-low. Stir occasionally and cook until chicken is tender, about an hour or so.
Add beans and stir to combine. Simmer for another 15 to 20 minute. Taste for seasoning then serve. Garnish with sour cream and avocado.