Chicken Parm Chili
Chicken Parm Chili
Jason Goldstein of Chop Happy created this one-pot meal for nights when he's craving chicken parmesan, but doesn't want to go through the hassle of making it.
Prep Time
10
minutes
Cook Time
20
minutes
Servings
6
Total time: 30 minutes
Ingredients
- 4 tablespoon extra virgin olive oil
- 2 pound ground chicken
- 1 onion, chopped
- 4 cloves of garlic, sliced
- 1 teaspoon red pepper flakes
- 1 teaspoon oregano
- 15 ounce cannellini beans
- 1 handful of fresh basil, chopped
- 1 handful of fresh parsley, chopped
- 28 ounce chopped tomatoes (canned)
- 3 cup chicken broth
- 1/4 cup parmesan, grated plus the rind
- 2 tablespoon ricotta cheese
- 1 cup shredded mozzarella
- salt and pepper to taste
Directions
- Heat 3 tablespoons of olive oil in a Dutch oven or soup pot over medium high heat.
- Add onion and garlic, cook until translucent.
- Push aside onions and garlic and add oregano and red pepper flakes with another dash of olive oil.
- Toast the spices until fragrant.
- Then mix with onions and garlic.
- Add salt, pepper and chicken to the pot to brown.
- Then add beans, broth, tomatoes, Parmesan rind, and half of your fresh herbs.
- Season with salt and pepper. Simmer for 20 minutes, stirring occasionally.
- Ladle into bowls and garnish with Parmesan, mozzarella, herbs, and big dollops of ricotta.