Ina Garten Chicken Chili Recipe
There's something super duper comforting about Ina Garten's Chicken Chili.It's packed with flavor and uses easy steps that even beginners can follow confidently.My favorite part is how roasting the chicken first gives it a tender texture and depth of flavor that feels like a warm embrace.A good tip to enhance richness is to invest in high-quality canned tomatoes; they truly make a difference.Don’t forget to let the chili simmer for a while to meld all those delicious flavors together!
Servings: 6
Ingredients
- 4 cups Yellow Onions chopped
- 1/8 cup Olive Oil
- 1/8 cup Garlic minced
- 2 Red Bell Peppers cored, seeded, and large-diced
- 1 tsp Red Pepper Flakes
- 2 tbsp Chili Powder
- 1 can Tomatoes 32 oz.
- 4 cups Chicken Stock
- 4 Chicken Breasts bone-in, skin-on
Instructions
- Preheat your oven to 350°F.
- Drizzle olive oil over chicken breasts and place them on a sheet pan.
- Roast in the oven until cooked through.
- While the chicken is roasting, add olive oil to a large pot over medium heat.
- Throw in the onions and garlic, cooking until the onions are translucent.
- Add red bell peppers, red pepper flakes, and chili powder, stirring to combine the flavors.
- Pour in the canned tomatoes and chicken stock.
- Let it simmer.
- Once the chicken is done, let it cool slightly.
- Remove the skin and bones, then shred the meat into bite-sized pieces.
- Add it to the pot.
- Let the chili simmer on low heat for at least 20 to 30 minutes.