"Ina Garten served traditional chili to her customers for 20 years while running the Barefoot Contessa store in the Hamptons. One day, Garten decided to tweak the recipe and swap the beef for chicken. It became even more popular than the original dish. The Barefoot Contessa store is long gone, and Garten is now a Food Network star, but her chicken chili recipe still lives on. Here's how to make it."
"To make Garten's chicken chili for six, you'll need: 4 split chicken breasts, bone-in, skin on 2 (28-ounce) cans of whole-peeled plum tomatoes in puree, undrained 4 cups of chopped yellow onions (3 onions) 2 red bell peppers, cored, seeded, and large-diced 2 yellow bell peppers, cored, seeded, and large diced ¼ cup of minced fresh basil leaves â cup of good olive oil, plus extra for chicken â cup of minced garlic (4 cloves)"
"While these are Garten's recommended measurements, I should note that I doubled some of the seasoning and added 2 teaspoons of chili powder, 2 teaspoons of ground cumin, ½ teaspoon of dried red pepper flakes, and ½ teaspoon of cayenne pepper. I wanted the chicken chili to pack a punch, and doubling these spices turned up the flavor without making things too hot."
The chicken chili replaces beef with bone-in, skin-on split chicken breasts and includes canned whole-peeled plum tomatoes, yellow onions, red and yellow bell peppers, fresh basil, olive oil, garlic, and a blend of spices including chili powder, cumin, red pepper flakes, and cayenne. The recipe serves six and suggests toppings such as chopped green onions, corn chips, and grated cheddar. The dish requires less prep and cooking time than many beef chilis while remaining hearty and comforting. Increasing chili powder, cumin, and red pepper can intensify flavor without overwhelming heat.
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