Chili with chicken
Votes: 3
Time: 2 hours.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
With Ina Garten's help, you can make the chili without meat first, then simply add fried chicken at the end of cooking and serve with your favorite side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups (3 pcs.) chopped onions
- 1/8 cup good quality olive oil, plus a little extra for the chicken
- 1/8 cup (2 cloves) minced garlic
- 2 red bell peppers (cored, seeded and cut into large pieces)
- 2 yellow bell peppers (cored, seeded and cut into large pieces)
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/4 tsp dried red chili pepper petals (to taste)
- 1/4 tsp cayenne pepper (to taste)
- 2 teaspoons coarse salt, plus a little more for the chicken
- 2 cans (800 g each) of canned whole plum tomatoes without skin (do not drain liquid)
- 1/4 cup chopped fresh basil leaves
- 2 bone-in, skin-on chicken breasts, each cut into two pieces
- Freshly ground black pepper
For serving:
- Chopped onion, corn chips, grated cheddar cheese, sour cream
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Recipes with similar ingredients: onions, garlic, sweet pepper, chili seasoning, cumin, red pepper flakes, ground cayenne pepper, plum tomatoes, basil, chicken breasts, chips, cheddar cheese, sour cream
Cooking the dish according to the recipe:
- Over medium-low heat, sauté the onion in vegetable oil until translucent, 10-15 minutes. Add the garlic and cook for another minute. Add the bell pepper, chili powder, cumin, red pepper flakes, cayenne pepper, and salt. Cook for 1 minute. Puree the tomatoes by hand or in batches in a food processor with the blade attachment (pulse setting, 6-8 pulses). Add the tomatoes and basil to the pan. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
- Preheat oven to 180°C.
- Rub the chicken breasts with olive oil and place them on a baking sheet. Season generously with salt and pepper. Bake for 35-40 minutes until cooked through. Let cool slightly. Remove the skin and bones and cut into 2 cm cubes. Add to the chili and simmer uncovered for another 20 minutes. Serve the chili with a side salad or refrigerate and reheat gently before serving.
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