Need a great make ahead dinner? Something nutritious, delicious, satisfying and easy to freeze and reheat after a long day or an evening run/workout? I give you: Chicken Chili. If you are a hamburger and bean chili purist, let me convince you to try this simpler and lighter (more veggies! less fat! no heartburn! no beans!) version.
This recipe makes several meals (perfect for hungry athletes, big families, or fall dinner parties - do people still have those?) I remember Martha Stewart in her magazine (which i used to read religiously in high school - odd, I know) once advising serving your guests something in a bowl for dinner parties: fewer utensils, easier to eat on lap, easier to keep warm on the stove, no cutting and awkward chewing, etc. Brilliant! Don’t argue with Martha.
This recipe is adapted from one of the Barefoot Contessa’s masterpieces from her book, Barefoot Contessa Parties!
What you need: (serves 6-8) 2 large or 3 small onions (I like to use Vidalia), 3 tablespoons of good olive oil, 4-6 garlic cloves, 2 red peppers, 2 yellow peppers, 1-2 teaspoons of red pepper flakes, 1-2 teaspoons of chili powder, 2 28-ounce can of crushed peeled tomatoes, 2 teaspoons salt plus more for chicken, basil leaves, 3-4 chicken breasts, black pepper.
Preheat oven to 350 degrees. Rinse chicken and pat dry. Place in baking dish. Add tablespoon of olive oil to the chicken, generously sprinkle with salt and pepper. Roast the chicken for 35-40 mins.
Meanwhile, chop the onions, peppers, and mince the garlic. Cook the onions in olive oil in large pot for 10-14 mins over medium heat, stirring often. Sip some wine (or seltzer water).
Add garlic and cook an additional minute. Add the peppers, red pepper flakes, chili powder, salt, cook for one minute. Sip some more of your beverage of choice.
Add the crushed tomatoes. Bring pot to a boil, stirring often, then reduced heat to a simmer. Let simmer for at least 20 mins. Finish your drink.
Take the somewhat cooled roasted chicken, cut up into bite sized piece, and add to pot. Stir and add basil! Pour yourself another beverage.
Serve with sour cream (or Toffuti sour cream substitute, if you are lactose avoidant like moi 🙋🏻♀️) or shredded cheese (or vegan cheese), and more basil.
I plan on making some gluten free cornbread and coleslaw to serve alongside the chili. 😋