I definitely have a love/hate relationship with foodnetwork.com. First, the website is generally awful and it’s often impossible to actually locate a recipe you might have seen on any given show. They have a knack for naming them something totally different than that on the show itself. Am I right? Second, and I admit that this is largely my own fault, I am often convinced into changing the recipe from how it was originally written based on user comments. Which is kind of dumb, since I don’t know these people and virtually any person can write a comment. After reading lots of reviews that said this chili was super bland as written, and that many people tripled the spices, etc., etc., I caved and decided to double the spices and take it from there. Let’s just say I should have trusted Ina (who I love anyway), because it was way too spicy! I can only assume that those commenters have really old, weak spices because I think it would be very flavorful as written (and that’s how I’ll write it below, except for my addition of white beans, which I really liked).
Overall, the recipe is very tasty and light, but just be careful not to overcook the chicken during the roasting process as it will continue to cook in the stew.
Ina’s Chicken Chili
Just the Tip / Inspired by Barefoot Contessa
What I’d use next time:
- 4 cups chopped yellow onions (2-3 large onions)
- 2 tbsp olive oil, plus extra for the chicken
- 2 large cloves of garlic, minced or grated
- 2 red bell peppers, large-diced
- 2 yellow bell peppers, large-diced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/4 tsp dried red pepper flakes
- 1/4 tsp cayenne pepper
- 19-oz can cannelini beans (I like progresso), rinsed
- 2 tsp kosher salt, plus more for chicken
- 2 (28-ounce) cans whole peeled unsalted 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 garnish: Corn chips, grated cheddar, sour cream
Here’s what I did:
- Preheat the oven to 350 degrees F.
- Cook the onions in the oil over medium-low heat for 10-15 minutes. 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 and add to the pot along with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally
- Meanwhile, brush the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper and roast 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, along with the beans, and simmer uncovered for 20 more minutes. Top with the garnishes and serve.