So like I said before, with Malu home, we're doing a lot more cooking in the house. A few weeks ago, I had a mad craving for Ina Garten's Chicken Chili. I've made it several times before and it's just delicious--especially for those of you that like another twist on chili.
It's packed with delicious chunks of chicken breast, has no beans, but has sweet red and yellow bell peppers in it. It's literally to die for. It takes a while to make, but it's well worth it!
Chicken Chili
by Ina Garten
4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
For serving:
Chopped onions, corn chips, grated cheddar, sour cream
1. Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
adding the peppers after sauteing the onions
don't you just love the colors? it smells great too!
2. Preheat the oven to 350 degrees F.
3. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
yum! chicken!
Some of my notes:
I don't know about you guys, but I like my chili to have a sweetness to it. So I added two tablespoons of sugar to the sauce in step 1.
If you're looking to cut down on time for this one--which I've had to do before--I use an already-prepared rotisserie chicken from Walmart or any grocery store, chop it up, and put it right in the pot! Good thing I had a worker bee to help me do the messy work!
The recipe already suggests eating the chili with corn chips, but I highly recommend the Tostitos Scoop chips...they're great for getting the right amount of chili all into one bite!
And this chili is even better as leftover! Enjoy!
1 comment:
I've always eyed this recipe but never tried it (even though I *heart* Ina and her recipes are consistently awesome)...I think her aversion to cilantro and the use of basil as a replacement always makes me wary. Do you think you would've swapped in cilantro or was the basil adequate?
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