Description
Ina Garten’s Barefoot Contessa Chicken Chili offers a hearty, comforting meal packed with southwestern flavors. Robust ingredients like tender chicken, aromatic spices, and rich beans create a satisfying dish that brings warmth and zest to your table.
Ingredients
Scale
Main Ingredients:
- 8 split chicken breasts (bone-in, skin-on)
- 4 (800g) cans whole peeled plum tomatoes in puree, undrained
- 8 cups chopped yellow onions (about 6 onions)
- 4 red bell peppers, chopped
- 4 yellow bell peppers, chopped
Spices and Seasonings:
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon dried red pepper flakes (or to taste)
- ½ teaspoon cayenne pepper (or to taste)
- 4 teaspoons kosher salt (plus more for chicken)
- Freshly ground black pepper
Herbs, Oils, and Additional Ingredients:
- 60 milliliters (¼ cup) olive oil (plus extra for chicken)
- 60 grams (8 cloves) minced garlic
- ½ cup fresh basil, minced
- Chopped onions
- Corn chips
- Grated cheddar
- Sour cream
Instructions
- Prepare the flavor base by warming 60 milliliters () of olive oil in a large pot over medium-low temperature. Gently sauté the finely chopped onions for 10-15 minutes until they become translucent and soft. Introduce minced garlic and cook for an additional 60 seconds to release its aromatic qualities.
- Incorporate bell peppers, chili powder, ground cumin, red pepper flakes, cayenne pepper, and salt into the vegetable mixture. Stir continuously for one minute to ensure even distribution of spices and prevent burning.
- Pour in crushed tomatoes, using either hand-crushing technique or a quick pulse in a food processor. Add fresh basil leaves and increase heat to bring the mixture to a gentle boil. Immediately reduce heat and allow the sauce to simmer uncovered for 30 minutes, stirring periodically to prevent sticking.
- While the sauce develops, preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Prepare chicken breasts by lightly coating with olive oil and generously seasoning with salt and black pepper. Arrange on a baking tray and roast for 35-40 minutes until fully cooked through.
- Remove chicken from oven and allow to cool slightly. Carefully separate meat from bones and skin, then slice into 2-centimeter (3/4-inch) uniform chunks.
- Gently fold the roasted chicken pieces into the simmering tomato sauce. Continue cooking uncovered for an additional 20 minutes to meld flavors and ensure chicken is heated thoroughly.
- Serve the chili piping hot, garnishing with optional toppings such as diced raw onions, crispy corn chips, freshly grated cheddar cheese, and a dollop of cool sour cream. For best flavor preservation, consume immediately or refrigerate and gently reheat before serving.
Notes
- Discover the magic of simmering chili slowly, allowing flavors to meld and intensify throughout the cooking process.
- Embrace hand-crushing tomatoes to create a rustic, textured base that adds depth and homemade charm to your dish.
- Customize heat levels by gradually introducing cayenne or red pepper flakes, tasting as you go for perfect spiciness.
- Protect chicken’s tender texture by monitoring cooking time carefully, removing from heat the moment it’s perfectly done.
- Elevate the final dish with fresh basil leaves, sprinkled just before serving to unleash a bright, aromatic finish.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner, Lunch, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 226
- Sugar: 6g
- Sodium: 1,000mg
- Fat: 7.1g
- Saturated Fat: 1.5g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 19.7g
- Cholesterol: 45mg