Super Bowl 🚨! If you’re looking to feed a crowd, to make it hearty (AND sneakily keep it healthy 👵🏼) may I humbly recommend ♥️Birthday Girl♥️ @inagarten
’s CHICKEN CHILI from #BarefootParties
. For an easy vegan version—add a drained can of black beans instead of chicken at the end—yum! The final delicious product is on IGTV. #PretendCookingShow #superbowlsnack #happybirthdayina
’s Chicken Chili
8 cups chopped yellow onions (6 onions)
1/4 cup good olive oil, plus extra for chicken
1/4 cup minced garlic (8 cloves)
4 red bell peppers, cored seeded and large diced
4 yellow peppers, same
2 tsp chili powder
2 tsp ground cumin
1/2 teaspoon dried red pepper flakes
1/2 teaspoon cayenne pepper
4 tsp kosher salt, plus more for chicken
4 28oz cans whole peeled plum tomatoes in puree, undrained
1/2 cup minced fresh basil leaves
8 split chicken breasts, bone in skin on
Freshly ground black pepper
For serving: chopped onions, corn chips, grated cheddar, sour cream
1. Preheat oven to 350 degrees.
2. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper.
3. Roast the chicken for 35-40 mins, until just cooked. Let cool slightly. While simultaneously…
4. Cook the onions in the oil over medium-low heat for 10-15 minutes, until translucent. Add the garlic and cook for 1 more minute.
5. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.
6. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6-8 times). Add to the pot with the basil. (I forgot this 🤦🏻♀️)
7. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
8. Separate the chicken meat from the bones and skin and cut into 3/4inch chunks.
9. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with toppings, or refrigerate and reheat gently before serving.