Some people have trainers who lecture them about strict nutritional regimes. Me? I’ve been training with Paul for more than a decade. Every session is a joy because we are kindred spirits. While working out, we talk about cooking and eating. Not just greens and grains, although we love those too. Our conversations cover everything from blini to zabaglione.
Recently he brought me some chicken chili that he made using an Ina Garten recipe. It was delicious and I plan to make it for Super Bowl watching. If you like, instead of baking chicken breasts to use in the mix, utilize store-bought roast chicken.
On game day, bring out an array of garnishes and enjoy.
Ina’s Chicken Chili
Yield: 6 servings
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
Cook’s notes: In addition to chopped onions, grated cheese, and sour cream, I like to garnish with Trader Joe’s Organic Elote Corn Chip Dippers with a Mexican-style street corn flavored seasoning. A warning, these beauties can be addictive.
1. Cook onions in oil over medium-low heat for 10 to 15 minutes, until translucent. Add garlic and cook for 1 more minute. Add 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.
2. Preheat the oven to 350 degrees.
3. 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.
Source: “Ina Garten Barefoot Contessa Parties” by Ina Garten (Clarkson Potter< $32.50)