Description
Ina Garten’s chicken chili delivers hearty comfort with robust southwestern flavors. Warm spices and tender chicken create a satisfying meal perfect for casual gatherings when you crave something deliciously filling.
Ingredients
Scale
- 4 chicken breasts, bone-in, skin-on
- 4 cups yellow onions, chopped
- 2 red bell peppers, large-diced
- 2 yellow bell peppers, large-diced
- 2 cans (28 oz or 794 g) whole peeled plum tomatoes in puree
- 1/8 cup (30 ml) olive oil, extra for chicken
- 1/8 cup (30 ml) garlic, minced
- 2 tsp kosher salt
- 1 tsp chili powder
- 1 tsp ground cumin
- ¼ tsp red pepper flakes
- ¼ tsp cayenne pepper
- Freshly ground black pepper
- ¼ cup fresh basil leaves, minced
- Chopped onions
- Corn chips
- Grated cheddar
- Sour cream
Instructions
- Foundation Building: Heat olive oil in a large pot over medium temperature. Sauté yellow onions until translucent, stirring to prevent scorching.
- Aromatic Layer: Add minced garlic, quickly introducing diced red and yellow bell peppers. Stir to distribute evenly and release fragrant notes.
- Spice Infusion: Sprinkle chili powder, ground cumin, red pepper flakes, cayenne pepper, and kosher salt. Blend thoroughly with vegetable mixture to intensify flavor complexity.
- Tomato Integration: Crush whole peeled plum tomatoes directly into the pot. Fold in freshly minced basil leaves. Elevate heat to medium-high, bringing to a robust boil, then reduce to a gentle simmer for 30 minutes.
- Protein Preparation: Preheat oven to 350°F. Drizzle chicken breasts with olive oil, seasoning generously with salt and black pepper. Roast for 35-40 minutes until fully cooked.
- Chicken Processing: Cool roasted chicken briefly, then remove skin and bones. Slice into uniform bite-sized pieces, integrating smoothly into the simmering chili base.
- Final Fusion: Incorporate chicken chunks into the chili, allowing 20 minutes of additional cooking to meld flavors completely. Serve hot with optional garnishes of chopped onions, corn chips, cheddar cheese, and sour cream.
Notes
- Sauté Strategically: Stir onions continuously to prevent burning and achieve a perfect translucent texture that builds a robust flavor foundation.
- Spice Balance Matters: Carefully measure spices to create a harmonious heat level that doesn’t overwhelm the dish’s complex flavor profile.
- Chicken Cooking Precision: Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F, guaranteeing both safety and juiciness.
- Resting and Shredding Technique: Let chicken cool slightly before shredding to maintain moisture and create even, tender bite-sized pieces that integrate seamlessly with the chili.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dinner, Lunch
- Method: Simmering, Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg