Working toward my goal of trying out at least one new recipe a week during 2009, I prepared Chicken Chili last night. This recipe is another Food Network gem. (Hello, my name is Judy. I am a Food Network junkie.) It’s a Barefoot Contessa recipe that made my mouth water when I saw her finished product. She should rename it…Over-the-Top Chicken Chili. It’s unlike any chili I’ve ever made, filled with big chunks of peppers, onions and roasted chicken. (I substituted green peppers, because that’s what I had on hand.) Initially I had my doubts about the amount of cumin the Contessa calls for, but I decided to stick to her seasoning amounts and directions as closely as possible. I’m glad I did, because this stuff is marvelous. Other than the green peppers, the only other change I made was a substitution of dried basil for the fresh. My basil died during the first hard freeze this season. We used no toppings and didn’t feel we needed any, but I did serve this wonderful chili over rice and a side of beet salad and a slice of cornbread. Last night when supper was ready to serve I was so hungry, I forgot to take a picture. The shot below is of my lunch today. As with most chili…the taste is even better the next day. I froze almost two quarts of this marvelous mixture for later. I expect it to be every bit as wonderful the next time around. This is definitely a do-again recipe.
My little granddaughter brought a video to our house when my DS and family visited. I know little about it, but one of the songs is used to entice children to eat good for you food. It’s called “Party in my Tummy”. This dish is sure to make anyone sing along. 🙂
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
Chopped onions, corn chips, grated cheddar, sour cream
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.
Egg count to date: 157. This morning I made my DH a beautiful cheese omelet using 7 pullet eggs. He gave it a hearty thumbs up. We’re loving our chickens a little more each day. 🙂
Until next time…
No one has ever choked to death by swallowing his pride. ~ unknown ~