Chicken Chili
Servings: 6 people
Ingredients
- 4 cups chopped yellow onions 2 large onions
- 1/8 cup good olive oil plus extra for chicken
- 1/8 cup minced garlic
- 2 red bell peppers cored, seeded, and large-diced ( about 3/4 inch dice.)
- 2 yellow bell peppers cored, seeded, and large-diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon dried red pepper flakes or to taste
- 1/4 teaspoon cayenne pepper or to taste
- 2 teaspoons kosher salt plus more for chicken
- 2 28-ounce cans whole peeled plum tomatoes in puree, undrained
- 1/4 cup minced fresh basil leaves
- 4 split chicken breasts bone in, skin on
- Freshly ground black pepper
Instructions
- Preheat oven to 350°F
- Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Use a quick read thermometer to temp the chicken occasionally and pull them when they are between 163-165°F. (Keep in mind rarely are breasts the exact same size so they will likely be done at different times.) Once cool, separate the meat from the bones and remove the skin. Cut it into 3/4-inch chunks.
- While the chicken is cooking, cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. While onions are cooking, use a pairing knife to pierce and slightly break open the tomatoes to release their water and seeds. Crush the tomatoes by hand, or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times), or simply chop well with a sharp knife. Set aside.
- To the onions, add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.
- Add the tomatoes & basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
- Add the chicken (and any accumulated juices) to the chili and simmer, uncovered, for another 20 minutes. Taste for seasoning and adjust if needed.
- Serve with the toppings, or refrigerate and reheat gently before serving.