Chicken Chili - Ina Garten

This is the first Friday of the month and that means, INA FRIDAYS.......Wow!  This month is main dishes and I looked through many of Ina's delicious recipes until I came upon this Chili.  I had just baked some cutlets and wanted to make a sauce for them but it was more fun turning them into chili.

You can make this as spicy as you want.  Since hubby does not enjoy spicy, I used a mild salsa.  Go ahead and choose a spicy one.  Add more red pepper flakes or cayenne.  Follow your instincts on this one.

This month, the theme is main dishes.  I am going to include the monthly themes and I do hope, you would like to  join us.  Just link up.  

APPETIZERS/DRINKS:  April, August, December

SALADS/SOUPS/SIDES:  May, September, January

MAIN COURSES:  June, October, February

DESSERTS/OTHER:  July, November, March

Today is the day after a Jewish holiday and here I am cooking for the Sabbath.  A lot of cooking and a lot of eating.......  I have never gone into detail about our Sabbath meals and I am only briefly going to do so now.  We have a party each week, starting Friday night and continuing until Saturday night.  I am not talking about the kind of party we usually think of but the food is just as good and interesting.

Friday evening, we start with wine, challah, fish course and salads, soup course, main course plus sides and dessert.  This is one example of why I am calling it a party.  Certainly it is equal to dinner parties as we know them.

Saturday lunch is a little less ambitious.  The menu is wine, challah, fish and salads, cholent, chicken, kugel and dessert.

The third meal which is in the late afternoon usually is made up of challah, salads and cake.  If we have leftover kugel, it is also served.  It is less formal in presentation than the first two meals.

Finally, after the Sabbath is over we eat one more meal.  Our family does not do it justice but we make a point of having something good.  Frankly, I can't eat, at that point.

Chicken Chili adapted Barefoot Contessa Parties!, 2001 (adapted)

Ingredients:

1 large (huge) yellow onion

1 tablespoon cup good olive oil

1 red bell peppers, cored, seeded, and diced

1 yellow bell peppers, cored, seeded, and diced

1/2 teaspoon ground cumin

1/8 teaspoon dried red pepper flakes, or to taste

1/8 teaspoon cayenne pepper, or to taste

1/2 teaspoons kosher salt

1 16-ounce) can chopped tomato

1 cup salsa (tomato)

1/8 cup minced fresh basil leaves

1/8 cup minced oregano

1/8 cup snipped chives

6 chicken cutlets, baked in oven for 22 minutes

Freshly ground black pepper

Method:

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent.  

Add the bell peppers, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.

Add tomatoes and salsa to the pot with the herbs.

Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Cut chicken into small pieces (1/2 inch).

Add to sauce and cook for a few minutes until heated.

Serve over rice or mashed potatoes or just as it is.

Eat and enjoy.

I know you want to see what the other Ina cooks have made for their main dish.   Do enjoy their goodies.

Alyce @ More Time at the Table

Anna @ Cheese with Noodles

Ansh @ Spice Roots

Barbara @ Moveable Feasts

Bhavna @ Just a Girl From AAmchi Mumbai..

Chaya @ Bizzy Bakes

Linda@ Tumbleweed Contessa

Mary @ The Egg Farm

Mireya @ My Healthy Eating Habits

Patti @ Comfy Cuisine

Peggy @ Pantry Revisited

Rocky Mountain Woman @ Rocky Mountain Woman

Veronica @ My Catholic Kitchen

Linked to Freedom Fridays     See Ya in the Gumbo     What'd You Do This Weekend      In and Out of the Kitchen     Two Cup Tuesday    Cook-Your-Books #11

  

Powered by Linky Tools
Click here to enter your link and view this Linky Tools list...