Chicken Chili, Corn bread, Football & Woodstove… can life get much better?

Chicken Chili served with Corn Bread (Recipe follows)
Sunday it was freezing here in the Northeast a perfect day for some one-pot cooking. My hubby snoozed on the couch and watched football playoffs all afternoon and evening in front of the woodstove.
So I decided with the help of my assistant chef I would make some hearty chicken chili and corn bread. (Amazing how they always show up when they smell food.)
Not a traditional chili in the sense that there are no beans in it. But it is very healthy and delicious. 
Clean hands are a must for crushing the whole plum tomatoes!
It is loaded with big chunks of red and yellow bell peppers, onions, garlic, and of course tons of boneless chicken.
Then of course, chili, cumin, red pepper flakes, basil, salt and pepper. Yum! Serve it with corn bread = heaven! 
A perfect meal in front of the fire watching football! And plenty leftover! 


Chicken Chili by Barefoot Contessa
(Serves 6 – double recipe for 12)
Ingredients:
  • 4C chopped yellow onions (3 onions)
  • 1/8C good olive oil, plus extra for chicken
  • 1/8C minced garlic (approx. 4 cloves)
  • 2 red bell peppers, cored, seeded, and large diced
  • 2 yellow bell peppers, cored, seeded, and large diced
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp dried red pepper flakes (or to taste)
  • 1/4 tsp cayenne (or 1/2 tsp black pepper)
  • 2 tsp kosher salt
  • 2 28-ounce cans whole peeled plum tomatoes in puree, undrained
  • 1/4C minced fresh basil leaves (I used dry if fresh is not available – 1 tsp)
  • 4 split chicken breasts, bone in, skin on
Directions:
Preheat the oven to 350 degrees. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35-40 minutes, until just cooked through. Let cool slightly. Separate the meat from the bones and skin and cut into 3/4 inch chunks to throw into chili at the end.

While chicken is roasting cook the onions in the oil over medium-low heat for 10-15 minutes until translucent. Add the garlic and cook for 1 minute. Add the bell peppers, chili powder, cumin, cayenne (or black) pepper, red pepper flakes, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes stirring occasionally. Add cooked chicken to the pot and continue to simmer uncovered for another 20 minutes.

Serve with your choice of chopped onions, corn chips, grated cheddar, sour cream and/or corn bread! And enjoy!


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