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The Barefoot Contessa teaches you how to make a good chicken chili bowl.
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My friend Patricia is coming after a very long trip from Paris. And I think t wouldn’t be nice to just greet her with big steaming balls of chili. Put some cheese being really good I thought maybe I can still of making beef chili. I make chicken chili. So I've got that four cups onions and two tablespoons of olive oil and it cook them until you really smell them at 10 minutes. And I’m going to add a lot of stuff, two tablespoons of chopped garlic this is really going to be good.
You want to cook garlic for just a minute so it doesn’t really get bitter and two yellow peppers and two red peppers. This really quick way to cut peppers just straight down and what’s leftover, you can use for snacking. And I'm just going to do big chunks, I think chili should be big chunks of good stuff. So peppers okay now all the good spices. First thing of course is chili powder so it got two spoons of chili powder, two spoons of cumin and this is really the essential ingredients in all chilis.
And then use it a things that make it hot red pepper just sort of a pinch of it maybe a quarter of two teaspoon and cayenne and pepper which is really hot. So use it as at you're risk. All right when things have a lot flavor and a little bit of feedback. If you like it really hot just add more. So two teaspoon of salt that just great and I'm going to cook for that about a minute while I get the tomatoes ready. And a way of some canned tomatoes life too short to peel a tomato.
So we’re just going to tap it up really quickly and you put in 228 pounds of canned tomatoes. Try not to get it all over the kitchen like I do and into the sauce. Do the stir so most chili has cilantro to it but I personally hate cilantro so I'm going to out basil in instead because it has great flavor. Just take the leaves off. You just give it really rough chop. So maybe better a quarter of a cup should be good. Wonderful! So this going to cook for about 30 minutes. So this is a chicken that I cooked on the bone with a skin on it and it really keeps it moist.
I'm just tested all different kinds of ways of doing this and I found its do much better roasting that it is to boil. Ill normally do it for chicken like this. Patricia’s on a book tour for her new book Performance and I can't wait to see it. So just serve tear off the bone with hands it’s the best way to do it. Good chunks you wanted it to be really delicious and chunky add into the pan and just stir it around. This going to cook for about 20 minutes and all the flavors get into the chicken, chili, cumin, basil, tomatoes. So we got all kinds of toppings cheese, tomatoes.
Female: A little sour cream.
Female: I have a little sour cream.
Female: Some chips!
Female: Did you just create this like in the shower one minute or something?
Female: well you know I always make beef chili and I'll just be healthier if I'm make chicken chili, so I just put in it instead.