chicken chili. i’ve made this recipe before and was told to keep it the répertoire. it’s a barefoot contessa recipe. surprised? i didn’t think so. as per alice waters, i salted my chicken the day before. & typical for me, this was a clear out the fridge opportunity. i used a mix of orange, purple and all different types of red & yellow peppers and one fresh cayenne pepper instead of the dried pepper flakes and the powdered cayenne pepper mentioned below. & i left out the basil. it seems out of place and taste-wise, it didn’t need it. i served mine up with sour cream, shredded cheddar cheese and tortilla chips. try it. you’ll like it.
Ingredients:
4 cups chopped yellow onions
1/8 cup good olive oil, plus extra for chicken
2 cloves garlic, minced
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
topping suggestions: chopped onions, corn chips, grated cheddar, sour cream
Directions:
Preheat the oven to 350℉.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt & 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.
Ingredients:
4 cups chopped yellow onions
1/8 cup good olive oil, plus extra for chicken
2 cloves garlic, minced
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
topping suggestions: chopped onions, corn chips, grated cheddar, sour cream
Directions:
Preheat the oven to 350℉.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt & 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.
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. Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Add chicken to the chili and simmer, uncovered, for another 20 minutes.
Serve with the toppings, or refrigerate and reheat gently before serving.
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