I will be dicing onions this weekend for my Chicken Chili Sunday night. Here is the recipe:
Chicken Chili
Adapted from The Barefoot Contessa
8 chicken breasts
olive oil
4 yellow onions – chopped
4 cloves garlic – minced
4 red bell peppers – chopped
4 yellow onions – chopped
2 tsp chili powder
2 tsp cumin
dried chili pepper flakes to taste
cayenne pepper to taste
4 28 ounce cans whole peeled plum tomatoes in puree; undrained
¼ cup cilantro – chopped
s and p
Boil the chicken breasts for approximately 15-20 minutes. Meanwhile, heat the saucepot and cover the surface with olive oil. Once the oil is hot, add the onions and cook until transparent (approximately 10 minutes). Season the onions with salt and pepper. Add the garlic and peppers; cook until tender. Hand-crush the tomatoes in a large bowl. Add your seasonings and tomatoes with juice to the saucepot. Continually stir and taste. Remove your chicken from the boiling water; let it cool and cut into desired size. Add the chicken and chopped cilantro to the chili. Season the chili one last time with salt, pepper, and other spices to taste. Serve with sour cream, cheddar cheese, fresh cilantro and tortilla chips. Enjoy!