Green Chile Chicken Chili

By nnlester

Ingredients

• 2 cups dry cannellini beans
• 1/4 teaspoon baking soda
• 4 quarts water
• 1 tablespoon extra virgin olive oil
• 4 skin-on, bone-in chicken thighs
• 1 large onion, diced
• 8 cups long-simmered chicken bone broth (recipe from this cookbook) or purchased bone broth
• 1 cup Fermented Green Chili Salsa
• Finely ground sea salt, to season

Details

Adapted from nourishedkitchen.com

Preparation

Step 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.
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.
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.
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.