Oct 18, 2010

Chicken Chili

I knew without a doubt that I would want to make this chili when I saw it on Annie's Eats awhile back. It took a little time, but it finally cooled off enough around here to make it! This was such a delicious way to warm up on a cool(ish) fall day.

This recipe has a great combination of smokiness from the
chipolte peppers and spice from the chili powder. I added a tablespoon of brown sugar and that gave it a perfect sweet note in the background. The only other changes I made were to cut down on the peppers and the onions. It originally called for 3 bell peppers and as I started to chop them, it just seemed like way too many. I ended up using half of each pepper (red, yellow, and green) and for us, that was the perfect amount. I just froze the other halves of the chopped peppers for another time. I also only used 1 large onion, instead of 2-3 onions.

Do make this chili sometime this fall or winter - it's delicious!

Chicken Chili
Adapted from
Annie's Eats, originally from Barefoot Contessa Parties


3 boneless, skinless chicken breasts
Salt and pepper
1 large onion, chopped
2 tbsp. olive oil
2 cloves garlic, minced
1 1/2 bell peppers
(I used 1/2 red, 1/2 green, and 1/2 yellow.)
2 tsp. chili powder
2 tsp. ground cumin
1 tbsp. brown sugar
¼ tsp. red pepper flakes
½ tsp. cayenne pepper
½ tsp. dried oregano
1
chipotle chili in adobo sauce, finely diced
2 tsp. kosher salt
2 (28 oz.) cans diced tomatoes,
undrained
2 (15 oz.) cans beans, drained and rinsed
(I used 1 can black and 1 can pinto beans)


1. Preheat the oven to 375˚ F. Line a baking sheet with foil. Place the chicken breasts on the foil, and season with salt and pepper. Fold the foil over the chicken breasts to make a “packet”. Roast 30-40 minutes, or until the chicken is cooked through. Allow to cool enough to handle, then shred or chop into bite-sized pieces.
2. Meanwhile, heat the olive oil in a large stockpot or Dutch oven over medium-high heat.
Sauté the onions 10-15 minutes, or until tender and translucent. Add the garlic to the pot and sauté just until fragrant, about 1 minute.
3. Mix in the chopped bell peppers, chili powder, cumin, brown sugar, red pepper flakes, cayenne, oregano,
chipotle, and kosher salt. Cook 5 more minutes.
4. Add the tomatoes to the pot and bring the mixture to a boil. Reduce to a simmer and cook for 30 minutes, uncovered, stirring occasionally.
5. Stir in the shredded chicken and the beans, and allow to simmer for another 20 minutes.


Enjoy!

2 comments:

Merut said...

This looks like a delicious chili (love the sour cream on top and the brown sugar addition). I recently set up a chili "pot luck" on my blog. You should add yours so my readers can find your post.
http://mouth-open.blogspot.com/2010/10/pot-luck-sundays-chili_17.html

Merut said...

This looks like a delicious chili (love the sour cream on top and the brown sugar addition). I recently set up a chili "pot luck" on my blog. You should add yours so my readers can find your post.
http://mouth-open.blogspot.com/2010/10/pot-luck-sundays-chili_17.html

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