STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

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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."”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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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