Thursday, January 27, 2011

Chicken Chili & Focaccia - Recipe Challenge Week 1

After last night's flop, I was extremely pleased that this meal worked out so well.  To be honest, it was beyond fabulous.  The focaccia rocked and the chili was delicious.  Together, well, it was heaven.  And since I bought the large beer, there was extra leftover to drink!  Winner winner, chicken dinner.  hee hee hee

First up, the bread.

3 tbsp + 1 tsp olive oil
2 pounds whole wheat pizza dough
2 large red onions, thinly sliced
1 tbsp cider vinegar
1/2 cup grated Pecorino Romano
1 tsp red pepper flakes
salt & pepper

Heat oven to 425.  Coat 11x17 baking sheet with 2 tbsp oil.  Place dough on sheet and stretch to fit.  Drizzle edges with 1 tbsp olive oil.  Cover with plastic and let rest for 15 minutes.

Meanwhile, heat 1 tsp olive oil in large skillet.  Add onions and season with salt and pepper.  Cook, stirring occasionally until onions are tender and golden brown.  About 12 minutes.  Add vinegar and cook for about a minute.

Remove plastic from dough and poke dimples all over it with fingertips.  Top with romano cheese, onions and red pepper flakes.  Bake until golden brown on edges, about 30 minutes.  Cut into 20 pieces and serve warm or at room temp.
The chili.

2 tsp olive oil
1 lb chicken thighs, chopped
1/2 large onion, diced
3 garlic cloves, diced
1 tsp ground cumin
1 1/2 tsp dried oregano
2 tbsp ancho chili powder
1 bottle lager or chicken broth
28 ounces peeled tomatoes, pureed
15.5 ounces pinto beans, rinsed & drained
salt & pepper

In large heavy pot, heat 1 tsp oil.  Add chicken and cook until cooked through.  About 8 minutes. Transfer meat to bowl and drain off juices.

Add 1 tsp oil to pot.  Add onion and cook until soft, about 4 minutes.  Add garlic, cumin, oregano and chili.  Cook about 1 minute.  Add beer and cook, scraping up browned bits until liquid thickens.  About 5 minutes.

Add tomatoes, chicken, beans and 1/2 cup water.  Bring to boil. Reduce heat, partially cover and simmer for 45 minutes or longer. Season with salt & pepper.  I topped our chili with a little shredded cheddar and served the kids in mugs.  They thought that was very fun.

Perfect in this ridiculously cold NJ weather.
This was very good and will be my new go-to chili recipe.  I had it for two lunches during the week as well and another dinner.  Each day it tasted better than the one prior.

So please, grab a brewsky and give this a try ASAP, K?


  1. That seriously looks awesome! I love those both separately, but together - OMG YUM! Thanks for sharing these.

  2. That looks so very yummy! Thanks for sharing!

  3. A very tongue-stimulating combination. They are so full of flavors exploding in mouths...I wouldn't mind having this for my lunches and dinners at this chilly weather.

  4. Looks like a perfect midweek meal! Yum!

  5. Thanks ladies. This was very, very tasty. I can't wait to make it again! The bread was great for sopping up the chili "juice".