chicken chili

We are back home and trying to put some much needed lbs on this boy! Pablo woke up hungry and ate an entire bowl of oatmeal this morning with a fro-yo. No such luck with lunch. He was tired, but wanted to eat a bit, so he had a few bites of applesauce and a fiber bar. The nutritionist recommended the fiber bar and suggested freeezing them. Pablo really liked it. He added a small bite of an almond butter and jelly sammie. Somehow this just didn't sit well with his tummy and got sick. He decided to just go for the nap and wait until later to eat again. He took a Zofran and woke up hungry. Grady has been with his dad all week and we have been anxiously awaiting his return back to us all day. Grady loves this chicken chili. Pablo always liked it, too, but these days who knows how he will tolerate anything... so, I decided to go for it... Pablo ate the chicken out of the bowl with his tortilla chips and said that he enjoyed it. He didn't eat much, but followed it up with a frozen yogurt tube and a few jellybeans. After a thorough cleaning in the shower (no tub for another day) he announced that he was "hung to the mung" and wanted some more food. We trekked upstairs and after a few minutes staring into the fridge, he asked for a grilled cheese. I only used one piece of bread and he barely got down one half of that. Knowing that he was probably not going to eat much, I used butter on both sides of the sandwich to get some fat in there... here's to more food and liquids tomorrow!


chicken chili
(barefoot contessa)

4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper

For serving: Chopped onions, corn chips, grated cheddar, 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 F.

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 it 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.

* I put orange bell pepper with the red and yellow peppers and I add 1 tsp black pepper with the rest of the seasonings... also, I use canned crushed tomatoes (organic from TJ’s) instead of crushing the whole tomatoes.

love,
Jo Ann