Chef John'S Green Chicken Chili

• 3 pounds skinless, boneless chicken thighs
• kosher salt to taste
• 1 (24 fluid ounce) bottle tomatillo-based salsa verde
• 1/2 (4 ounce) can chopped roasted green chiles
• 3 cloves garlic
• 1 large jalapeno pepper, seeded and sliced
• 1/2 cup lightly packed cilantro leaves and stems
• 1 tablespoon ground cumin
• 1 teaspoon ground chipotle pepper
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon dried oregano
• 1 teaspoon kosher salt, or more to taste
• 2 (15 ounce) cans white kidney beans, drained and rinsed

1. Season chicken thighs with salt on both sides.
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. 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. 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. 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.

skinless, kosher salt, verde, green chiles, garlic, jalapeno pepper, cilantro, ground cumin, ground chipotle pepper, freshly ground black pepper, oregano, kosher salt, white kidney beans

Taken from www.allrecipes.com/recipe/263617/chef-johns-green-chicken-chili/ (may not work)