Barefoot Contessa Chicken Chili (Ina Garten)

Name: Barefoot Contessa Chicken Chili (Ina Garten)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 , 6 serving(s)
Ingredients: 4 cups chopped yellow onions (3 onions); 1/8 cup olive oil, plus extra; olive oil, for chicken; 1/8 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; 1/4 teaspoon dried red pepper flakes; 1/4 teaspoon cayenne pepper; 2 teaspoons kosher salt, plus more for chicken; 2 (28 ounce) cans tomatoes, undrained (plum tomatoes in puree suggested); 1/4 cup minced fresh basil leaf; 4 chicken breast halves, bone in, skin on; fresh ground black pepper

Submitted by LaTigress

"This chili was served to me at a dinner party and i fell in love with it. It hits the spot, but is still light enough not to hate yourself the next day."

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Ready In:: 1hr 5mins
Ingredients:: 15
Serves:: 6

ingredients

4 cups chopped yellow onions (3 onions)
¹⁄₈ cup olive oil, plus extra
olive oil, for chicken
¹⁄₈ 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
¹⁄₄ teaspoon dried red pepper flakes
¹⁄₄ teaspoon cayenne pepper
2 teaspoons kosher salt, plus more for chicken
2 (28 ounce) cans tomatoes, undrained (plum tomatoes in puree suggested)
¹⁄₄ cup minced fresh basil leaf
4 chicken breast halves, bone in, skin on
fresh ground black pepper

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). 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. 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.

Questions & Replies

Why does nutrition show 13g sugar? Where did it come from?

rwells659

Reviews

I was very surprised at how thick this was - I expected it to be "soupier." Also, these are huge servings. A review on the foodnetwork site suggested doubling the spices, which I am glad I did. Very good flavor. Will absolutely make this again.

Tim964
Absolutely delicious!! A bit time consuming if preparing all by hand, however, it well worth the wait.

Saucy Sally
This was delicious... Has anyone frozen this? The comment about doubling the spices is a good idea

Jssleech
This is a winning easy weeknight dinner. You can use a store bought rotisserie chicken for this to cut time. <br/><br/>Also. Serve over corn bread waffles. Excellent.

sloppysmooch_118572
This was pretty tasty and fairly simple. Since it's sauce based, I think it would be great with some penne noodles thrown in for a complete meal. I think the sauce itself is the best - you don't even need chicken!

KarliCook

see 3 more reviews

RECIPE SUBMITTED BY

LaTigress

I am a lover of food. Sometimes that succesffuly carries itself into making food that others think taste good. I'm also trying to lose weight, so everything i post is heart heatly and tasty too! <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">

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