Chicken Chili

  • prep time15 min
  • total time 120 min
  • serves 6

Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved.

141 Ratings
Directions for: Chicken Chili

Ingredients

Chicken Chili

4 cups yellow onions, chopped (3 onions)

⅛ cup good olive oil, plus extra for chicken

⅛ cup garlic, minced (2 cloves)

2 red bell peppers, cored, seeded, and large-diced

2 yellow bell peppers, cored, seeded, and large-diced

1 tsp chili powder

1 tsp ground cumin

¼ tsp dried red pepper flakes, or to taste

¼ tsp cayenne pepper, or to taste

2 tsp kosher salt, plus more for chicken

2 (28-oz) cans whole peeled plum tomatoes in purée, undrained

¼ cup fresh basil leaves, minced

4 split chicken breasts, bone in, skin on

Freshly ground black pepper

Chopped onions, corn chips, grated Cheddar and sour cream, for serving

For serving

Chopped onions, corn chips, grated cheddar, sour cream

Directions

Chicken Chili

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.

2. Preheat the oven to 350ºF.

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.

For serving

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.

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.;

See more: Chicken, Cheese, Lunch, Dinner, Comfort Food, Tomatoes, Vegetables


https://www.foodnetwork.ca/recipe/chicken-chili/15396/

More Recipes You'll Love