BB: Chicken Chili

This will be recipe #2 in the Barefoot Bloggers Challenge. It was well after dark before I finished it and served it, so the photography is pretty bad. I was expecting a Chicken Chili to have beans in it, but no, this was something totally different and unexpected.

Chicken Chili
(2001, Barefoot Contessa Parties!, All Rights Reserved)

Preface:

• I halved the recipe.
• I added an extra clove of garlic … mosts recipes are written to be “safe” in the garlic range, so can be upped without overdoing it.
• I can’t buy canned tomatoes here (all for the best, I think) so I peeled a pound of tomatoes, put half of them through the blender and mashed the other half with my potato masher.
• For serving, I topped the chili with yogurt and mozzarella cheese

Ingredients:

•  4 cups chopped yellow onions (3 onions)
• 1/8 cup good olive oil, plus extra for chicken
• 1/8 cup minced garlic (2 cloves)
• 2 red bell peppers, cored, seeded and large-diced
• 1 teaspoon chili powder
• 1 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper (or to taste)
• 2 teaspoons kosher salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper

For Serving:

• Chopped onions, corn chips, grated cheddar, sour cream

Instructions:

Cook the onions in the oil over medium heat for 10 to 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.

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.

Preheat the oven to 350 degrees F.

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 to 40 minutes, until just cooked.

Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4 inch chunks.

Add to the chili and simmer, uncovered, for another 20 minutes.

Serve with the toppings, or refrigerate and reheat gently before serving.

Verdict:

I have already put this recipe on my rotating menu.  I hollowed out a mound of rice and poured a large scoop of chili down into the middle … and it was FANTASTIC!!  I topped the chili with some grated cheese and a big dollop of yogurt (my standard sour cream substitution).  It was even better the second day.