Buffalo Wing Chili
Source of Recipe
D'Agostino, NYC
Recipe Introduction
This fiery chili gets its flavor from chicken, tomatoes, and fresh garlic, slow-simmered in Tabasco sauce (with more sauce added just before serving).
List of Ingredients
2 tablespoons extra-virgin olive oil
2 pounds (about 7 pieces) skinless chicken thighs or skinless chicken breasts (see note)
2 14-1/2-ounce cans chicken broth (not condensed)
2 14-1/2-ounce cans diced tomatoes, undrained
2 cups water
8 garlic cloves, minced
3 tablespoons tabasco sauce
Recipe
Place 1 tablespoon of the oil in a dutch oven (preferably cast iron) and heat over medium-high heat for 1 minute. Add half the chicken, brown, and transfer to a plate. Repeat with remaining chicken.
Return chicken to dutch oven with any accumulated juices and add remaining ingredients except 1 tablespoon Tabasco and remaining olive oil. Bring to a boil, reduce heat, and simmer, uncovered, for 1 hour. Remove dutch oven from heat and remove chicken.
When chicken has cooled slightly, remove bones and cut meat into 1/2-inch pieces. Bring liquid in dutch oven to a boil, add chicken, remove from heat, and let stand, uncovered, for 15 minutes. Flavors improve if chili is refrigerated overnight or for at least 4 hours. Reheat over low heat. At serving time, stir in remaining Tabasco and oil.
SUGGESTED GARNISH: Crumbled blue cheese.
Cook's Note: If the chili is to be made ahead, do not add remaining Tabasco and oil until reheated and ready to serve.
This chili will be heart healthy if skinless chicken breasts are substituted for the thighs. Cook for only 35 - 40 minutes.
Makes about 5 cups
|
|
member logon
