Chicken Chili

So – I’ve been asked to post this recipe. It’s from the Barefoot Contessa Cookbook, “Parties”. I have changed it just a bit to make it easier, but it’s still basically the same… Enjoy!

Chicken Chili
Serves 12

8 cups chopped yellow onions (about 6 small onions)
1/4 cup good olive oil, plus extra for chicken
1/4 cup minced garlic (8 cloves)
4 red bell peppers, cored, seeded and large-diced
4 yellow bell peppers, cored, seed and large-diced
2 tsp chili powder
2 tsp ground cumin
1/2 tsp dried red pepper flakes
1/2 tsp cayenne pepper
4 tsp kosher salt, plus more for chicken
2 – 28 ounce cans crushed tomatoes
2 – 28 ounce cans diced tomatoes
1/2 cup minced fresh basil leaves (if you don’t want to use fresh basil, I have used the canned tomatoes with basil instead)
8 split chicken breasts, bone in, skin on
freshly cracked black pepper

FOR SERVING
corn chips or tortilla chips
grated cheddar
sour cream

Preheat the oven to 350 degrees. Rub the chicken breasts with olive oil and place them on a baking sheet lined with foil. Sprinkle generously with salt and pepper. Roast the chicken for 35-40 minutes, until just cooked. Let cool while you finish the soup.

Cook the onions in the olive oil over medium-low heat for 10-15 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. Add the tomatoes and basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Separate the chicken from the bones and tear into bit size pieces. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

(sometimes I have added an extra can of tomatoes if I feel the consistency is too thick. Be sure to adjust the seasonings accordingly)

 ENJOY! (thanks, Mrs. Ina!)

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