Pretend Cooking Show: Chicken Chili

#PretendCookingShow: Chicken Chili If you’re looking to feed a crowd, to make it hearty (AND sneakily keep it healthy 👵🏼) may I humbly recommend Ina Garten’s chicken chili from Barefoot Contessa: #BarefootParties. For an easy vegan version—add a drained can of black beans instead of chicken at the end—yum! Chicken Chili by ‪@inagarten1083‬ Ingredients: 8 cups chopped yellow onions (6 onions) ¼ cup good olive oil, plus extra for chicken ¼ cup minced garlic (8 cloves) 4 red bell peppers, cored seeded and large diced 4 yellow peppers, same 2 tsp chili powder 2 tsp ground cumin ½ teaspoon dried red pepper flakes ½ teaspoon cayenne pepper 4 tsp kosher salt, plus more for chicken 4 (28oz) cans whole peeled plum tomatoes in puree, undrained ½ cup minced fresh basil leaves 8 split chicken breasts, bone in skin on Freshly ground black pepper For serving: chopped onions, corn chips, grated cheddar, sour cream Directions: 1. Preheat oven to 350℉. 2. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. 3. Roast the chicken for 35-40 mins, until just cooked. Let cool slightly. While simultaneously… 4. Cook the onions in the oil over medium-low heat for 10-15 minutes, until translucent. Add the garlic and cook for 1 more minute. 5. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. 6. 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. (I forgot this 🤦🏻‍♀️) 7. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. 8. Separate the chicken meat from the bones and skin and cut into ¾ inch chunks. 9. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with toppings, or refrigerate and reheat gently before serving. 10. Yum. (original post date: 2/3/2019 via   / jennifer.garner  )