Chicken Chili
Source of Recipe
Barefoot Contessa on Food Network
Recipe Introduction
Level 1 ~ Pro/Fat // My tweaks are in the Ingredients section in [...]. As usual, more notes of mine are at the very end of the recipe.
List of Ingredients
4 cups chopped yellow onions (3 onions) [sweet onions]
2 tablespoons good olive oil, plus extra for chicken
2 tablespoons minced garlic (2 cloves)
2 red bell peppers, cored, seeded and large-diced [1, small diced]
2 yellow bell peppers, cored, seeded and large-diced [1, small diced]
1 teaspoon chili powder [2 tablespoons]
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 (28 ounce) can crushed tomatoes & 2 (14 ounce) cans Muir Glen diced tomatoes]
1/4 cup minced fresh cilantro (or fresh basil if you don't like cilantro)
4 split chicken breasts, bone in, skin on (see below) [**see my notes for what I do**]
For serving, top with your choice:
chopped onions, grated cheddar, sour cream
Recipe
Cook the onions in the oil over medium-low heat for 10-15 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. Crust the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6-8 times). Add to the pot with the cilantro. Bring to a boil, then reduce the heat and simmer, uncovered for 30 minutes, stirring occasionally.
Preheat the oven to 350°.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35-40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut into 3/4 inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes.
Serve with toppings, or refrigerate and reheat gently before serving.
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Deb’s notes: My tweaks are in [....] above. Can add 2 cans of Edens black soy beans for an Almost Level 1 addition.
I took 4 chicken breasts (boneless, skinless) and simmered them in 2 cups of chicken stock to which I added the stems of the cilantro from the sauce. I simmered for approximately 15 minutes. They were very moist and tasty.
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