With fall in the horizon, soups and chili will be a major dinner staple. One chili I tried out this summer was a chicken chili using some bone-in chicken breasts. Seeing as these parts weren’t easy to eat just cooked as they were, so I had to be a little creative in using it.
So, while watching one of my favorite chefs, Ina Garten, on television, I got inspired to make a chili. Although it was the middle of July, I still got the urge to create something good and warm. I found one of the Barefoot Contessa’s recipes for Chicken Chili and decided to modify it a little for my personal tastes.
4 cups yellow onions, chopped (3 onions)
1/8 cup good olive oil, plus extra for chicken
2 garlic cloves, minced
2 orange bell peppers, diced
2 yellow bell peppers, diced
1 teaspoon chili powder
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
2 tbsp dried basil leaves
2 split chicken breasts, bone in, skin on
Freshly ground black pepper
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, cayenne, and salt. Cook for 1 minute. Add tomatoes to the pot with the basil.I crushed my tomatoes by hand, but you can use a food processor if you like. 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 about 35 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.
I enjoyed mine topped with sour cream and shredded cheddar, but you can use tortilla chips or chopped onions.