Chicken Chili

Show: Barefoot ContessaEpisode: Cooking Lite

Rated: 5 stars out of 5Rate itRead users' reviews (256)

RECIPE
COMMENTS & REVIEWS(256)

Cook Time:
1 hr 45 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 1 hr 45 min
Total:: 2 hr 0 min

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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
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 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

Directions

Cook the onions in the oil over medium-low 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.

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Comments & Reviews

recipe Chicken Chili
Gloria Toronto, ON 11-15-2009
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Perfect with a few modifications...
Rated: 5 stars out of 5

This was my first time trying this recipe but I decided to modify it anyways. I added a cup of corn (since my husband loves... corn) and instead of 2 cans of tomatoes, I used 1 can plus another can of crushed tomatoes. I also added 1/4 teaspoon of buffalo wing sauce for a little more kick. Also, instead of baking the chicken I used skinless boneless chicken diced and pan fried it (a little quicker then baking). Great for freezing as well. Read more
recipe Chicken Chili
Noah Lansing, MI 11-10-2009
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Can anyone say "Tailgate?"
Rated: 5 stars out of 5

My wife and I made this chili before heading out to a Michigan State Football game this fall. It was so awesome that I ate... like five servings throughout the entire day! MSU won the football game too.Read more
recipe Chicken Chili
Natalie Holmdel, NJ 11-07-2009
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Great Recipe
Rated: 5 stars out of 5

Loved this one. I altered it a bit adding some canned red beans (drained and rinsed) and served it over rice. Spices were... just right. Read more
recipe Chicken Chili
Terri Batavia, IL 11-01-2009
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A "Pumpkinfest" regular
Rated: 5 stars out of 5

I was sorry to read of some disappointed viewers. The recommended tomatoes in puree are an important ingredient to achieve... the desired outcome. It's also important to saute the onions and peppers long enough. I've made this chili for many gatherings, and it's become a favorite request for my family's annual Pumpkinfest party every Fall for the past 3-4 yrs. The spice is just right when serving large crowds, some who may be intimidated by too spicy of a chili. As always, it comes down to personal taste and the likes and dislikes of your guests. It does make a lot ~ perfect for parties, but can easily be halved. Thank you Ina. It's seldom that any recipe of your's doesn't meet up to my expectations and I've prepared many from all of your wonderful cookbooks and shows.Read more
recipe Chicken Chili
Kelly Chesapeake, VA 09-10-2009
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Great! Good Change from beef chili and "good" for company too!
Rated: 4 stars out of 5

First, I think this is really a chicken fajita chili as it has all the components of fajitas. yummmmm! Second, as for the... tomato soup taste - mine did have that too for a minute, but it could be because i substituted diced imported plum tomatoes versus the whole ones - just because it is what i had on hand and i didnt think it could matter too much??. Either way, it was a quick fix - i just added the broth from the whole chicken that i had used in place of the 2 breasts (also is what i had). It seemed to add some depth of flavor and take away the "soup" taste. Too, i added about 2 T of sugar. I think this is a terrific recipe as it is really good. I think it would also be good with the addition of some mango salsa to balance the heat just a bit or just to experiement. I don't have any on hand or i would give it a try. I think this will taste even better tomorrow after the flavors mingle over night. i think it it going to go over great! Thanks Ina!Read more
recipe Chicken Chili
Robin Munroe Falls, OH 08-29-2009
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WOW..the best chili ever
Rated: 5 stars out of 5

WOW! what a great recipe! I read other comments and added more spice because I like things a little spicey. I sometimes... add fresh basel and sometimes dried depends on availability. I also added chipolte pepper and paprika. I did not have time to roast the chicken so I put 4 frozen chicken breasts in water and boiled them with whole white and black pepper corns, 2 whole garlic cloves, salt and mixed pepper spice, just until almost done, takes about 10 minutes,when starting the chicken in cold water, then I took two forks to break the chicken apart and added to the pan that I cooked my onions and garlic in. I sauted for just about 1 minute just until the pink was gone then added to the tomatoes. My 7 year old will sit and eat this all night long and now my neigbors are also requesting this recipe. LOVE LOVE LOVE IT, even my husband whom is not into hot things loves this. Read more