CHICKEN CHILI RECIPE | INA GARTEN | FOOD NETWORK
Get yourself through the week with Ina Garten's Chicken Chili recipe from Barefoot Contessa on Food Network; it's low in calories but high in flavor.
Provided by Ina Garten
Categories main-dish
Total Time 2 hours 0 minutes
Prep Time 15 minutes
Cook Time 1 hours 45 minutes
Yield 6 servings
Number Of Ingredients 15
Steps:
- 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, 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.
- 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 35 to 40 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.
BAREFOOT CONTESSA CHICKEN CHILI (INA GARTEN) RECIPE - FOOD.COM
This chili was served to me at a dinner party and i fell in love with it. It hits the spot, but is still light enough not to hate yourself the next day.
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 6 , 6 serving(s)
Number Of Ingredients 15
Steps:
- 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, 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.
- 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 35 to 40 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.
Nutrition Facts : Calories 250.1, FatContent 10, SaturatedFatContent 2.1, CholesterolContent 30.9, SodiumContent 640.9, CarbohydrateContent 28.1, FiberContent 6.7, SugarContent 13.3, ProteinContent 15
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BAREFOOT CONTESSA CHICKEN CHILI (INA GARTEN) RECIPE - FOOD.COM
This chili was served to me at a dinner party and i fell in love with it. It hits the spot, but is still light enough not to hate yourself the next day.
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Reviews 5.0
Total Time 1 hours 5 minutes
Calories 250.1 per serving
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- 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 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.
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