Italian Chicken Chili With Pancetta Crouton Toppers

"From Rachael Ray's Magazine. Looks great for cool weather days."
 
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Ready In:
1hr
Ingredients:
19
Serves:
6
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ingredients

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directions

  • In a large, heavy pot, heat 1/4 cup of the oil over high heat. Add chicken, season with salt and pepper, and cook until lightly brown, about 5 minutes. Add onions, carrots, and bay leaf, and cook until browned, about 8 minutes. Stir in balsamic vinegar and scrape up any pan drippings. Remove pan from heat.
  • In a food processor, puree the roasted peppers, then stir them into the pot. Add thyme, chili powder, paprika, and allspice. Season with salt and pepper.
  • Add chicken broth, bring to a boil, then reduce heat and simmer for 20 minutes. If desired, skim the fat from the surface.
  • Preheat oven to 375°F In a small skillet, heat remaining 1/4 cup olive oil over medium-high heat. Add pancetta; cook until browned, 3 to 5 minutes. Using a slotted spoon, transfer pancetta to a plate. Add butter to the skillet and turn off the heat.
  • Place bread and garlic in a large bowl. Pour butter mixture evenly over the bread. Sprinkle the reserved pancetta, cheese, rosemary, and lots of pepper over the bread and toss to coat. Place the cubes on a baking sheet and bake until golden, tossing occasionally. Bake for about 15 minutes, remove from oven. Let cool.
  • Discard bay leaf and thyme. Serve chili in mugs, if desired, with pancetta croutons on top.

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Reviews

  1. Yum-o, although I found the croutons to be too big, and not really necessary. Next time I make it, I will skip the croutons and incorporate the pancetta, cheese, garlic and rosemary into the chili itself, and serve with french bread or baguette. Thanks for posting!
     
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