Chicken Chili

Miraklegirl's Note:

From Ina Garten (the Barefoot Contessa). Serve with corn chips, chopped onions etc. Also a great way to use up leftover chicken.

• Total Time: 2 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 12

• 8 cups chopped yellow onions (6 onions)
• 1/4 cup olive oil, plus extra for chicken
• 1/4 cup minced garlic (8 cloves)
• 4 red bell peppers, cored, seeded, and large-diced
• 4 yellow bell peppers, cored, seeded, and large-diced
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon dried red pepper flakes, to taste
• 1/2 teaspoon cayenne pepper, to taste
• 4 teaspoons kosher salt, plus more for chicken
• 4 (28 ounce) cans whole peeled plum tomatoes, in puree, undrained
• 1/2 cup minced fresh basil leaf
• 8 chicken breast halves, bone in, skin on
• fresh ground black pepper

Directions:

1. Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent.
2. Add the garlic and cook for 1 more minute.
3. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt.
4. Cook for 1 minute.
5. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times).
6. Add to the pot with the basil.
7. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
8. Preheat the oven to 350°F.
9. Rub the chicken breasts with olive oil and place them on a baking sheet.
10. Sprinkle generously with salt and pepper.
11. Roast the chicken for 35 to 40 minutes, until just cooked.
12. Let cool slightly.
13. Separate the meat from the bones and skin and cut into 3/4-inch chunks.
14. Add to the chili and simmer, uncovered, for another 20 minutes.
15. Serve with the toppings, or refrigerate and reheat gently before serving.

Reviews

[AnnieCan]

This is easy and healthy and we love it! I have been making it since I saw the episode on the Food Network. I cut the recipe in half as there are only two of us. It makes about 6 generous servings for us. I usually stick to the recipe as I feel Ina has perfected it but one can use a deli chicken or leftover roast chicken as both work well. Green pepper tends to make the dish a little bitter so I suggest sticking to the brighter colours! I serve sour cream, chopped red onions or scallions, shredded sharp cheddar, diced tomatoes, iceberg lettuce shreds and good quality unsalted tortilla chips on a lazy susan so everyone can dress their own bowl. It's a fun one for children who often enjoy the colourful array of 'good for you' toppings. Just like a sundae bar but for healthy chili! Thanks for posting this one and saving me the trouble, LOL! Hugs...Annie

[LuvviLoo]

The burst of flavor in this dish was remarkable! I couldn't get over it. I'm not normally a huge bell pepper fan, so I was shocked that I loved it so much. I didn't have the exact bell peppers listed... I used 2 orange b p's, 2 yellow b p 's, and one green b p. The sweetness of the peppers really came through. I pureed a 28 oz can of diced tomatoes in my blender and really loved the texture that it cooked into. I ate this with a dollop of sour cream and grated cheddar on top, with white tortilla chips on the side. Simply fabulous. This one goes in the Keep Forever Cookbook.

[Babs in Toyland]

This is by far the best chicken chili ever. The only thing I do different is to use fresh cilantro instead of basil. My DH and I are cilantro lovers and with the cumin in the recipe it goes really well. I am so glad you posted this Miraklegirl