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.)
- 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.
- While chili is simmering, separate the chicken meat from the bones and skin and shred, or cut it into 3/4-inch chunks. (All a matter of preference.) Add the chicken 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.