White Bean and Chicken Chili

1. In a Dutch oven, brown chicken thighs in the olive oil and set aside.
2. In the same pot, saute onion, chili pepper and garlic for about 5 minutes.
3. Add cumin to the pot and mix; cook for another minute. Add stock and beans with half the cilantro and a half of the parsley.
4. Bring pot to a boil and then simmer for about 1 hour or until chicken has fallen off the bone.
5. Take chicken out of the pot and when cool, shred. Add back to the pot with reserved cilantro and parsley and continue cooking for another 5 minutes.

Serve over rice or with tortillas with a spoonful of sour cream, salsa, cilantro, parsley, lettuce and avocado.