Chicken chili by the bowlful
Some people have trainers who lecture them about strict nutritional regimes. Me? I’ve been training with Paul for more than a decade. Every session is a joy because we are kindred spirits. While working out, we talk about cooking and eating. Not just greens and grains, although we love those too. Our conversations cover everything from blini to zabaglione.
Recently he brought me some chicken chili that he made using an Ina Garten recipe. It was delicious. If you like, instead of baking chicken breasts, utilize store-bought roast chicken. Bring out an array of garnishes and enjoy.
Ina’s Chicken Chili
Yield: 6 servings
INGREDIENTS
4 cups chopped yellow onions (3 onions)
1⁄8 cup olive oil, plus extra for chicken
1⁄8 cup minced garlic (2cloves) 2 red bell peppers, cored, seeded and large-diced
2 yellow bell peppers, cored, seeded and large-diced 1 teaspoon chile 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 4split chicken breasts, bone in, skin on
Freshly ground black pepper
For serving: Chopped onions, corn chips, grated cheddar, sour cream
Cook’s notes: In addition to garnishing with chopped onions, grated cheese and sour cream, I like Trader Joe’s Organic
Elote Corn Chip Dippers with a Mexican-style, street corn-flavored seasoning. A warning: These beauties can be addictive.
PROCEDURE
1. Cook onions in oil over medium-low heat for 10-15minutes until translucent. Add garlic and cook for 1 more minute. Add bell peppers, chile 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 6-8 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 the oven to 350 degrees.
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 35-40 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.