Barefoot Contessa Chicken Chili Recipe - Food Fanatic
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Barefoot Contessa Chicken Chili Recipe

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    6 Servings

Ingredients

  • 3 large White Onions, chopped
  • 1/8 cup Olive Oil, plus extra for chicken
  • 2 cloves Garlic, minced
  • 2 large Red Bell Peppers, cored, seeded, and large-diced
  • 2 peppers Yellow Sweet Peppers, cored, seeded, and large-diced
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Ground Cumin
  • 1/4 teaspoon Crushed Red Pepper
  • 1/4 teaspoon Ground Cayenne Pepper
  • 2 teaspoons Kosher Salt, plus more for chicken
  • 2 28-ounce cans Diced Tomatoes, undrained
  • 1/4 cup Fresh Basil, minced
  • large Chicken Breast, bone in, skin on
  • Black Pepper

Directions

  1. Cook onions in the oil over medium-low heat for 10 to 15 minutes.
  2. Put in garlic and cook for another minute.
  3. Then the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for another minute.
  4. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse a few times). Add to the pot with the basil.
  5. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
  6. Preheat the oven to 350.
  7. Rub chicken breasts with olive oil and put them on a baking sheet. Sprinkle with a lot of salt and pepper.
  8. Roast the chicken for 35 to 40 minutes, until just cooked. Let it cool a bit.
  9. Separate the meat from the bones and skin and cut it into 3/4-inch chunks.
  10. Add to the chili and simmer, uncovered, for 20 more minutes.
  11. Serve with the toppings, or refrigerate and reheat gently before serving.
Barefoot contessa chili photo
Source: Barefoot Contessa