Chicken Chili

So this was officially the first meal I made for my husband after we got married and it was a hit! Thank God, because we had enough for the whole week. We did have it as left overs the next night and it was just as fabulous on take 2. This recipe definitely makes the cut and is going to be put in the weekly rotation. Yummy yummy yummy. Ooooops I mean delowcious. Yep that’s my word. Well, really it’s my Aunt’s, but I’m steal’n it and spread’n it!

Ingredients

  • 4 cups chopped yellow onions (3 onions)
  • ⅛ cup good olive oil, plus extra for chicken
  • ⅛ 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
  • ¼ teaspoon dried red pepper flakes, or to taste
  • ¼ 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
  • ¼ cup minced fresh basil leaves or cilantro if you are not opposed
  • 4 split chicken breasts, bone in, skin on
  • Freshly ground black pepper

For Serving:

  • Chopped onions, corn chips, grated cheddar, sour cream, cilantro if used in recipe

Directions

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). Or just crush with your hands to save yourself some dishes later. Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

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 and than separate the meat from the bones and skin and cut it into ¾-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Notes: Be sure not to over cook the chicken during the roasting process since it will be simmering in a pot with the chili for an additional 20 minutes. Next time I am going to add black beans to the recipe to make it a little more chilish and little less tortilla soupish. One can of black beans drained and rinsed should do it. 

  • Source: Ina Garten
  • Prep Time: 15min
  • Cook Time: 1hr and 45min
  • Total Time: 2hr
  • Recipe Yields: 6 servings
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Trackbacks

  1. […] 2 of Chicken Chili went seamlessly. I added black beans this time, which I think totally gave it the chili flair it […]

  2. […] look prettier without even considering the actual plant. This is my type of gardening. Bring on the delowcious […]

  3. […] I think it turned out pretty good. The coolest part is I was able to use the leftover chicken in my chicken chili recipe the next night. So, essentially we got two meals out of one. I love when that […]

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