Monday, June 28, 2010

Chicken Chili

Yes, I know what you are thinking. Chili in the summer?? Well, here in northern Michigan our forecast has not exactly been what you think of as the dog days of summer. Yesterday was fairly gloomy and I had most of the ingredients for this chili on hand, so here goes.

This is a great chili to have on a cool summer day, or even to take you into the fall or winter. For this time of year, it tastes a bit brighter because I was able to use basil from the garden, rather than the tube I am sometimes forced to use when it is not in season.

The recipe originally comes from Ina, but I made a few changes based on our tastes and the spices I had on hand. Served with some piping hot cornbread Matt whipped up, we had plenty for dinner and a nice lunch today.

Chicken Chili
adapted from Ina Garten

1 large onion, chopped

olive oil

2 cloves garlic, minced

1 red bell pepper, cored, seeded, and large-diced

1 yellow bell pepper, 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 smoked paprika, or to taste

1 teaspoons kosher salt, plus more for chicken

1 (28-ounce) can diced plum tomatoes

1/4 cup minced fresh basil leaves

2 split chicken breasts, bone in, skin on

Freshly ground black pepper

For garnish:

Chopped scallions, 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, paprika, and salt. Cook for 1 minute. Add tomatoes 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 shred. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Note: I added about a cup of chicken broth to stretch the amount of chili. Still a pretty thick chili, nonetheless.

1 comment:

  1. The Chicken Chili actually looks like summer with the colorful basil, tomato, and peppers! And Matt's cornbread looks to be the perfect touch to the soup!