144.0...Chicken Chili

I love all types of chili. I don’t think I’ve meet a chili that I didn’t like. I love how hearty and filling chili is but let’s not forget the toppings! The more the better….onions, sour cream, cheese, jalapeños, corn chips….the list goes on. Here’s a recipe for a Chicken Chili that is healthy, hearty and delicious. Leftover chili? No problem…freezes like a dream!

Chicken Chili (Serves 6)

Recipe adapted from Ina Garten

Ingredients:

 4 cups chopped yellow onions (3 onions)

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

4 garlic cloves, minced

2 red bell peppers, cored, seeded and large-diced

2 yellow bell peppers, cored, seeded and large-diced

2 tsp. chili powder

2 tsp. ground cumin

1/4 tsp. dried red pepper flakes, or to taste

1/4 tsp. cayenne pepper, or to taste

2 tsp. kosher salt, plus more for chicken

2 (28 oz.) cans whole peeled plum tomatoes in puree, undrained

1/4 cup minced fresh basil leaves

4 split chicken breasts, bone in, skin on

Freshly ground black pepper

For serving: chopped onions, corn chips, grated cheddar, sour cream, etc.

Directions:

1. Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

2. Preheat the oven to 350 degrees.

3. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut 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.

Printable Recipe 

Note: If the chili seems a bit thick, you can thin it out with chicken stock.

Last night we went out with some friends to Market. Our meal started with an amuse-bouche from the chef.

 

It was a little piece of goat cheese on top of lots of fruit. I ate the goat cheese and left the fruit bits behind. 

I ordered the Yellowfin Tuna Tartare & Dungeness Crab. 

It was excellent. I had a few bites of my husband’s Burrata Cheese & Heirloom Tomato Salad. Also yummy!

My entree choice was the Spice Rubbed Bison & Shrimp Relleno (avocado, braised tomatillos, cotija cheese, broccolini, Guajillo Chile Butter):

Delicious. Our server recommended it saying that she was a vegetarian for 14 years before trying this. Now she is not. Lol. I had to order it!

It was a bit rough getting up early this morning after being out late last night. Thank goodness a 3 day weekend is moments away!

Breakfast made me feel better:

I took the kids to school and hung out at Starbucks drinking a double tall skinny vanilla latte until it was time to go to Zumba class.

I had sushi at Sushi on the Rock for lunch. I just had to. I think I need to go to SA. Sushi Anonymous. 

Miso Soup:

 

Tuna, Yellowtail and Salmon Sushi:

The Nighthawk Roll (spicy krab, cucumber, topped with tuna, salmon, yellowtail, halibut, sliced serranos and lava sauce):

 This was really good!! Hopefully this will keep my sushi cravings at bay…..

How often do you eat sushi?

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