Yesterday, I was running at the gym. I run. I'm a runner. Anyway, it was a very difficult run. I was trying for 5 or 6 miles and barely made it over 4. And that was with the distraction of What Not to Wear (Possibly my favorite TV show. They make me laugh.). I'm beginning to see why treadmills and any run over a mile don't go together. Running is boring (news flash, right?). Running on a treadmill is pretty much torture. You're stuck with annoying, repetitive commercials as your eye wanders between the stop button and watching your distance sloooowly creep towards your goal. When I run outside, there's the knowledge that the quicker I get through my miles the quicker I can eat something and take a nap. As I was spiraling downwards yesterday, unable to give myself a decent pep-talk, my show ended and I switched to the Food Network. Lucky for me, the Barefoot Contessa had something delicious up her sleeve:
Chicken Chili
I knew I had most of the ingredients on hand but I still had to change it up quite a lot. It turned out fantastic! Seriously yummy. A little on the spicy side. You can tone it down easily enough by using smaller amounts of the spices. We ate it with chips, sour cream and cheese. Here's the recipe:
1 onion, chopped (the original says yellow, I used white. I don't think it makes a difference either way.)
1 tbsp olive oil, plus more for chicken2 cloves of garlic, minced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 tsp chili powder
1 tsp ground cumin
1/4 tsp red pepper flakes
1/4 tsp cayenne pepper
2 tsp kosher salt, plus more for chicken
2 cans (10 oz each) RoTel (diced tomatoes with chillies), puréed
1 can (14.5 oz) diced tomatoes, puréed
1/4 cup fresh cilantro, chopped
3-4 boneless, skinless chicken breasts
Freshly ground black pepper
Preheat oven to 350 degrees F. Rub chicken breasts with olive oil and sprinkle with salt and pepper. Bake for 30 minutes or until done. Chop into bite-sized chunks.
Heat olive oil in a large stock pot over medium-low. Add onion and cook, stirring occasionally, until translucent, 10-15 minutes. Add garlic, stir and cook for 1 minute. Mix in bell peppers and spices. Cook for another minute. Add puréed tomatoes, RoTel and cilantro. Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally. Add chicken and continue to simmer another 20 minutes. Serve with or without toppings.
PS. I'm actually about to sit down and eat the leftovers. And I never eat leftovers. Ever. Well, except for this. But really I normally hate leftovers.
PS. I'm actually about to sit down and eat the leftovers. And I never eat leftovers. Ever. Well, except for this. But really I normally hate leftovers.
