Step 1

Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.

Step 2

Preheat the oven to 350°.

Step 3

Then, prepare your spice mixture by adding the cumin, chili powder, coriander, black pepper, dried oregano and paprika to a small ramekin, and toss together with a fork to combine.

Step 4

Place the chicken thighs into a large bowl, and sprinkle about 1 teaspoon worth of the spice mixture over the chicken, along with a couple of good pinches of salt and black pepper, and rub the seasoning into the chicken.

Step 5

Next, place a large braiser or Dutch oven (about 4 quart) over medium-high heat, and drizzle in about 2 to 3 tablespoons of olive oil. Once hot, add the chicken thighs into the pan, skin-side down (work in batches if necessary), and sear the chicken for about 4 minutes until the skin is golden brown. Flip the thighs and sear on the other side for about 3 minutes. Remove the chicken from the pan and hold on a plate, and repeat with remaining chicken.

Step 6

Once the chicken has been seared, reduce the heat to medium low, and skim off some of the fat, leaving behind about 2 to 3 tablespoons. Add in the diced onion, sauteing it for about 2 to 3 minutes.

Step 7

Next, add in the garlic, plus the rest of the spice mixture, and stir that together with the onions just until aromatic, about 30 seconds.

Step 8

Then, add in the salsa verde, the chicken stock and the pinto beans, and stir to combine. Nestle the seared chicken thighs into the sauce skin-side up, and bring things to a simmer. Turn off the heat and place the salsa verde chicken into the oven, uncovered, for 50 minutes, until deeply browned and very saucy.

Step 9

Once the chicken has braised, allow it to rest for about 15 minutes. Sprinkle over the chopped cilantro to finish, then serve the chicken on its own, or with flour or corn tortillas or warm rice, with extra cilantro plus lime wedges, if desired.