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“This is adapted from Ian Garten's "Parties" cookbook. I made it for a Steeler's playoff game 2005. They won, so it has good luck. It was nice to have a chicken-based chili rather than beef after grubbing on so much bad-for-you snacks. As Alton Brown says, "when you realize 'chili' is about the chilies it will all come together for you."”

Ingredients Nutrition


  1. Preheat the oven to 350 degrees.
  2. Rub the chicken breast with olive oil and place them on a baking sheet.
  3. Sprinkle generously with salt and pepper.
  4. Roast the chicken for 35-40 minutes, until just cooked.
  5. While chicken is roasting, cook the onions in the oil over med-low heat for 10-15 minutes, until translucent.
  6. Add the garlic and cook 1 min more.
  7. Add the peppers, chili powder, cumin, red pepper flakes, cayenne, and salt.
  8. Cook for 1 minute.
  9. Dump the tomatoes into the food processor and pulse 6-8 times to crush the tomatoes-- may need to do this in batches.
  10. Add tomatoes to the pot with the cilantro.
  11. Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.
  12. Let chicken cool slightly.
  13. Remove the meat from the bones and skin, and cut into 3/4-inch chunks, then add to chili and simmer uncovered for another 20 minutes.
  14. Serve with the toppings or refrigerate and reheat later.

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