Ina Garten Chicken Chili

Ina Garten chicken chili from Food Network roasts bone-in chicken breasts separately and simmers chunked meat in a basil tomato sauce with bell peppers. And the pot serves 6 at approximately 420 calories per serving in about 2 hours, since the chili base and chicken cook at the same time.

Where most chicken chilis poach raw meat directly in the pot, Ina roasts the breasts on a sheet pan at 350°F with just olive oil, salt, and pepper. So the chicken develops its own flavor before joining the sauce, and the chili base reduces undiluted while the oven handles the protein.

Crushing the canned tomatoes by hand or pulsing them in a food processor before adding gives you control over the texture. And if you dump them in whole, the chili has large slippery pieces that do not break down during the 50 total minutes of simmering.

Source: Ina Garten (Food Network)

Ina Garten Chicken Chili

Recipe by medshi8Course: ChickenCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

45

minutes

Calories

420

kcal

Onions cook low for 10 to 15 minutes before garlic, bell peppers, and four dried spices join the pot with hand-crushed tomatoes and fresh basil. Then oven-roasted chicken breasts get chunked and stirred in for a final 20-minute simmer.

Ingredients

• For the chili base:
  

• 4 cups chopped yellow onions (3 onions)
  

• 1/8 cup good olive oil, plus extra for the 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 the chicken
  

• 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
  

• 1/4 cup minced fresh basil leaves

• For the chicken:
  

• 4 split chicken breasts, bone-in, skin-on
  

• Good olive oil
  

• Kosher salt
  

• Freshly ground black pepper

• For serving:
  

• Chopped onions
  

• Corn chips
  

• Grated cheddar
  

• Sour cream

Directions

• Cook the onions: Heat the olive oil in a large pot over medium-low heat and cook the chopped onions for 10 to 15 minutes until translucent.
  
• Add the garlic: Once the onions are soft, stir in the minced garlic and cook for 1 more minute.
  
• Add the peppers and spices: Then add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt, and cook for 1 minute.
  
• Crush the tomatoes: While the spices bloom, crush the canned tomatoes by hand or pulse them 6 to 8 times in a food processor.
  
• Build the base: Then add the crushed tomatoes and basil to the pot, bring to a boil, and reduce to a simmer.
  
• Simmer uncovered: Once simmering, cook uncovered for 30 minutes, stirring occasionally.
  
• Preheat the oven: While the chili simmers, heat the oven to 350°F.
  
• Roast the chicken: Then rub the breasts with olive oil, season with salt and pepper, and roast on a sheet pan for 35 to 40 minutes.
  
• Cool and chunk the meat: Once just cooked, let the chicken cool slightly, then pull the meat from the bones, discard the skin, and cut into 3/4-inch chunks.
  
• Add to the chili: Then stir the chicken chunks into the simmering chili.
  
• Final simmer: Once the chicken is in, simmer uncovered for another 20 minutes.
  
• Serve with toppings: Then ladle into bowls and serve with chopped onions, corn chips, grated cheddar, and sour cream.

FAQs

Can I use boneless skinless chicken instead?

Bone-in breasts stay juicier during the 35 to 40 minutes of roasting because the bone shields the meat from direct heat. But boneless skinless breasts work if you reduce the oven time to 20 to 25 minutes, since they cook through much faster.

And without the bone and skin, the chicken dries out more easily in the oven. So pull the breasts at 165°F with a thermometer and chunk them while still warm, because residual moisture soaks up the chili sauce better than cold, dry meat does.

Why does Ina use fresh basil instead of dried?

Fresh basil adds a bright, peppery note that dried basil cannot match once it cooks into the tomato base. And a quarter cup of minced leaves is enough to lift the sauce without turning it into a pasta topping.

But if fresh basil is unavailable, 1 tablespoon of dried works as a substitute since dried herbs are more concentrated. And stir it in with the spices during the bloom step, because dried basil needs heat to release its oils while fresh goes in with the tomatoes.

How spicy is this chili?

The heat comes from 1/4 teaspoon each of red pepper flakes and cayenne, which keeps the chili mild enough for most people. And Ina marks both as adjustable on the page, so you can increase or decrease either one to taste.

For more kick, double the cayenne to 1/2 teaspoon and add it during the spice bloom. But increase gradually, because cayenne intensifies as the chili simmers for a total of 50 minutes uncovered.

Can I make this ahead or freeze it?

Ina notes on the page that the chili can be refrigerated and reheated gently before serving. And like her ina garten beef bourguignon, the flavor deepens overnight as the spices meld into the tomato base.

The chili also freezes well for up to 3 months in an airtight container, and the roasted chicken holds its texture after thawing better than poached chicken does. Then reheat on the stovetop over medium-low, adding a splash of water if the sauce thickens too much.

What should I serve alongside this chili?

The listed toppings of chopped onions, corn chips, cheddar, and sour cream already round out each bowl well. And cornbread or warm tortillas soak up the tomato base without competing with the peppers.

For a lighter side, try the ina garten roasted butternut squash alongside, since the sweet caramelized cubes contrast the spiced tomato broth. But skip rice or pasta, because the chunked chicken and thick sauce already make this a filling one-bowl meal.