Green Chile Chicken Chili
Author: 
Cuisine: American
Cook time: 
Total time: 
Serves: 4 servings
 
This Green Chile Chicken Chili makes an easy weeknight meal if you toss it in the slow cooker so it's ready when you get home from work, or you can prepare it on the stove. Chicken thighs simmered with tender beans in a rich broth give this chili an amazing, rich flavor while a dollop of Green Chile Salsa swirled in at the end gives it a lovely punch of piquant flavor.
Ingredients
Instructions
  1. Pick over the beans to remove any stray bits of debris, and then place the dry beans in a bowl. In a separate pitcher, dissolve the baking soda in the water. Pour the water over the beans and let them soak at room temperature for 24 hours. Drain the beans and rinse them well.
  2. Heat the oil in a Dutch oven or pot over medium-high heat. Place the chicken thighs, skin side down, in the oil and sear until browned, about 8 - 12 minutes. Turn to sear the other side, another 10 minutes. Remove the chicken from the pot and set aside.
  3. Add the onion to the pot and sauté until it begins to brown, about 10 minutes. Add the beans and stir quickly to coat with the oil. Add the broth and return the chicken to the pot. Bring to a boil, skimming any foam off the beans if necessary. Then reduce the heat and simmer until beans are tender, about 3 hours.
  4. Remove the chicken thighs with a slotted spoon and allow them to cool. Remove the bones and skin and return the chicken meat to the chili. Stir in the fermented chili base and serve hot.
Notes
Can I use a slow cooker? After browning the chicken meat, simply transfer the ingredients to a slow cooker (we recommend the VitaClay Slow Cooker which has a lead-free insert), and cook on low for 3 hours. Finish the dish by removing the skin and bones from the chicken thighs, and stir in the salsa.

Can I use a pressure cooker? After browning the chicken meat, transfer the ingredients to an electric pressure cooker (we recommend the Instant Pot), and cook for 1 hour. Finish the dish by removing the skin and bones from the chicken thighs, and stir in the salsa.

What if I don't have fermented salsa? Part of the charm of this dish is that it makes use of a fermented food you can make at home. If you don't have any on hand, you can substitute any salsa verde of your choice. Reduce the cooking time accordingly.

Can I use canned beans? If you don't have time to soak beans in advance, we recommend these organic cannellini beans packed in glass jars.
Recipe by Nourished Kitchen at http://nourishedkitchen.com/green-chile-chicken-verde/