Approximately 16 chicken thighs
1 (16 oz) jar salsa verde
1 large jalapeno, seeded and chopped
1 tbsp minced garlic
1 small bunch (about 1 cup lightly packed) of cilantro
1 tsp dried ground chipotle pepper
1 tsp dried oregano
1 tsp salt
1/2 tbsp cumin
1/2 tsp ground black pepper
1 can white kidney beans, drained and rinsed
2 tbsp coconut sugar
Juice of 1 lime
Optional: serve with rice and avocado.
Add the salsa, jalapeno, garlic, cilantro, salt, spices, and sugar to a blender and blend into a puree.
Add the puree, chicken, and beans to a large pot and bring to a boil. Reduce heat to simmer, cover, and let cook, stirring occasionally, until the chicken is cooked through (about 1 hour). Remove from heat.
The chicken will easily fall apart once cooked, but you can use a couple of forks to shred up any big pieces.
Stir in the lime juice and serve over rice with sliced avocado.