Chicken Chili

I’ve made a white chicken chili for years, and was anxious to try out this version (Barefoot Contessa…..) for something different.  I made a half-batch, which still turned out to be plenty for at least 8 main dish servings. As you’ll see from the photo, I made some mistakes.  The onions were supposed to be chopped and not sliced, and the peppers could have been chopped more finely.  I roasted the chicken breasts as directed, and when I started adding the chicken to the chili, it looked like it would be heavy on chicken (perhaps given the size of these particular chicken breasts), so I added half of the recommended amount.  In retrospect, I probably should have added the entire recommended amount of chicken, or at least closer to 3/4 of the recommended amount.

All of that said, though, it still turned out well, and I would definitely make it again.  My husband preferred this over the white version of chicken chili, so I imagine it will be appearing again in our kitchen before winter is over.  The sour cream, as suggested on the side, was essential.

Barefoot Contessa Parties!  p. 232



Filed under dinner

2 responses to “Chicken Chili

  1. Pingback: Mexican Chicken Soup « The Contessa-Curessa Project

  2. Pingback: Book Club Dinner | The Contessa-Curessa Project

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