Chicken Chili

* Exported from MasterCook *

Chicken Chili

Recipe By :Ina Garten
Serving Size : 12 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
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8 cups chopped yellow onions — (6 onions)
1/4 cup olive oil — plus extra for chicken
1/4 cup minced garlic — (8 cloves)
4 red bell peppers — cored, seeded, and large-diced
4 yellow bell peppers — cored, seeded, and large-diced
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried red pepper flakes — or to taste
1/2 teaspoon cayenne pepper — or to taste
4 teaspoons kosher salt — plus more for chicken
4 28-ounce cans whole peeled plum tomatoes — in puree, undrained
1/2 cup minced fresh basil leaves
8 split chicken breasts — bone in,skin on
fresh ground black pepper

FOR SERVING
Chopped onions, Corn chips
Grated cheddar cheese, Sour cream

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the 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.

Preheat the oven to 350 degrees.

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 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.

Serves 12

Source:
“Barefoot Contessa Parties!”
Copyright:
“2001 Clarkson Potter/Publisher”
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Per Serving (excluding unknown items): 109 Calories; 5g Fat (38.6% calories from fat); 2g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 637mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1 Fat.

***My notes: I forego the oven and cook the chicken in the pot first with a small spritz of olive oil (barely any ~ just enough to brown the chicken). I then add the rest of the ingredients (yellow & orange peppers instead of red, because I figure there’s enough red from the tomatoes) and let it slow cook all day long. This is very yummy and I serve it with green onions, lowfat sour cream, and lowfat cheddar cheese.

Lentil Soup


It’s snowing outside, which gives me the perfect excuse to make Lentil Soup. I adapted the way I make mine from a recipe of Giada DeLaurentis, which is posted below. Essentially, I use celery seed because I don’t like cooked celery, I skip the carrots, add more garlic, skip the pasta, add basil, add chili pepper flakes, use less cheese, and use less oil.

* Exported from MasterCook *

Lentil Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons olive oil — plus extra for drizzling
1 medium onion — chopped
2 carrots — peeled and chopped
2 celery stalks — chopped
2 garlic cloves — chopped
Salt and freshly ground black pepper
14 1/2 ounces diced tomatoes — (1 can)
1 pound lentils — (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 fresh thyme sprigs — (4 to 6)
2/3 cup dried elbow pasta
1 cup shredded Parmesan

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

Source:
“Recipe courtesy Giada De Laurentiis”
S(Internet Address):
http://foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_26670,00.html”
Ratings : Excellent 8
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Per Serving (excluding unknown items): 471 Calories; 14g Fat (22.7% calories from fat); 49g Protein; 60g Carbohydrate; 25g Dietary Fiber; 10mg Cholesterol; 356mg Sodium. Exchanges: 3 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3413 26044 1034