White Chicken Chili Recipe
Hey Everyone! In this episode, I am sharing with you my recipe for a big Ole pot of Hardy White Chicken Chili. Please don't wait til winter to enjoy this delicious pot of goodness, as we should feast on it's deliciousness all year around!. Be sure to subscribe, and hit the like button. Follow me on Pinterest, Google+, Twitter and Facebook. Thanks for watching and be kind and SHARE! See ya soon!
CHILI CON CARNE 5 WAYS
CHILI CON CARNE FIVE WAYS
1 teaspoon minced garlic
¼ cup minced onions
¼ cup chopped tomatoes
1 teaspoon cumin powder
1 teaspoon curry powder
2 tablespoons tomato paste
250 grams Argentina Ready-to-use Giniling
¼ cup water
Cayenne pepper, optional
Sugar and black pepper, to taste
Grated cheese, optional
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Homemade Chili in the Ninja Foodi
The Ninja Foodi is by far the best purchase I have ever made !!! Delicious homemade chili that tastes like you cooked it all day but it was done with prep, cooking and pressure release in 30 minutes ????
Ina Garten's 5-Star Chicken Chili Recipe | Barefoot Contessa | Food Network
Warm up this winter with Ina's Chicken Chili!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Chicken Chili
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr
Prep: 15 min
Cook: 1 hr 45 min
Yield: 6 servings
Ingredients
4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) 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
Directions
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.
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Ina Garten's 5-Star Chicken Chili Recipe | Barefoot Contessa | Food Network