Chicken Chili

So the big game is coming this weekend and I'm sure plenty of you out there will be firing up the old chili pot. You probably already have your best and beefiest recipe at the ready. But in case you're in the mood to mix it up and do something a little different this year, this chicken chili recipe is a nice change of pace. Especially if you're attempting to lighten up a little. Or if that's not your style, you can always do what we gluttons did and load yours up with cheese, sour cream, guacamole and crushed corn chips (scroll down for a photo of the awesomeness). Now that's a super bowl. Get it?

CHICKEN CHILI

Yield: 6 servings

4 cups chopped yellow onions

2 tablespoons extra virgin olive oil, plus extra for chicken

2 tablespoons minced garlic

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

optional toppings: chopped onions, corn chips, grated cheddar, sour cream, guacamole

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1.      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.

2.      Preheat oven to 350º F.

3.      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 toppings, or refrigerate and reheat gently before serving.

from Ina Garten

onions

adding garlic to cooked onions

red and yellow peppers

peppers stemmed and seeded

adding peppers and spices to onions/garlic

crushing tomatoes

I'd rather wash my hands than the food processor.

adding basil

everything mixed (except the chicken)

raw chicken

roasted chicken

adding chopped chicken to the pot

chicken chili

with all the fixin's...score!

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