Empty My Fridge
Ina Garten's Cozy Chicken Chili Recipe Barefoot Contessa
Ingredients
- Onion · chopped, chopped grated4 cups
- Olive oil0.13 cups
- Garlic · minced0.13 cups
- Bell pepper · seeded diced4
- Chili powder1 tsp
- Cumin · ground1 tsp
- Chili flake · dried flakes¼ tsp
- Cayenne pepper¼ tsp
- Salt2 tsp
- Whole peeled plum tomatoes in puree · undrained2 cans
- Basil · minced¼ cups
- Chicken breast4
- Black pepper · ground
Instructions
- Cook the onions in the olive 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, and cook for 1 minute.
- Crush the tomatoes by hand or in batches in a food processor with a steel blade (pulse 6 to 8 times), then add them 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°F (177°C).
- Rub the chicken breasts with olive oil, place them on a baking sheet and season generously with salt and pepper.
- Roast for 35 to 40 minutes until just cooked. Let cool slightly.
- Remove the meat from the bones and skin and cut it into 3/4-inch chunks.
- Add the chicken to the chili and simmer uncovered for another 20 minutes.
- Serve with the toppings, or refrigerate and reheat gently before serving.
Summarized from Food Network's video. Watch it for the details.
More recipes with
GarlicOnionTomatoBell pepperChicken breastCanned tomato
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