Green chile braised chicken thighs with pinto beans from Simply Julia: 110 Easy Recipes for Healthy Comfort Food (page 85) by Julia Turshen

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Notes about this recipe

  • Eat Your Books

    Can substitute pickled jalapeño brine for limes.

  • molly_03e1uw on April 21, 2026

    Based on other reviews, I added only 1 tablespoon of lime, and it was perfect. Delicious served over a roasted sweet potato!

  • nicolepellegrini on November 26, 2025

    This was....fine? Though maybe the most average/unmemorable dish I've made from this book. OK for a quick/tired evening "dump in pot and cook" meal but nothing really special. Also note to self: using ro-tel tomatoes makes it still too spicy for the husband who just can't tolerate heat of any real degree (even for me it was a little much without diluting with some "plain" canned tomatoes.

  • susankay on June 30, 2022

    I made this dish with previously cooked rio zape beans from Rancho Gordo. I used the mixture as the filling, along with a shredded 3-cheese blend, to fill tortillas that I folded in half, and topped with cilantro and peach salsa. It was phenomenal.

  • kari500 on December 04, 2021

    Incredibly easy, and pretty tasty. I doubled and 3 of us made it through most of it. Careful with the lime, which can overpower. I threw in some frozen corn too, and would do so again.

  • snoozermoose on December 04, 2021

    Tasty and very easy. It's quite lime-forward and almost too tangy. While it was good, I found myself wishing I was eating regular chili (it has many of the same flavors) and probably wouldn't make it again.

  • purrviciouz on August 23, 2021

    Really tasty for the ease. I served this with cornbread and added red bell pepper and corn. It's a very flexible recipe.

  • Dannausc on April 18, 2021

    Super easy and quite good

  • j.va on March 03, 2021

    Opted for the "more stew-like" path. Nice warming dinner for cold nights. Reheats well. Garnished with lime and cilantro, but omitted the sour cream.

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