Chicken Chili

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 8 cups chopped yellow onions (6 onions)
• 1/4 cup olive oil, plus extra for chicken
• 1/4 cup minced garlic (8 cloves)
• 4 red bell peppers, cored, seeded, and large-diced
• 4 yellow bell peppers, cored, seeded, and large-diced
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon dried red pepper flakes, to taste
• 1/2 teaspoon cayenne pepper, to taste
• 4 teaspoons kosher salt, plus more for chicken
• 4 (28 ounce) cans whole peeled plum tomatoes, in puree, undrained
• 1/2 cup minced fresh basil leaf
• 8 chicken breast halves, bone in, skin on
• fresh ground black pepper

Recipe

• 1 cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent.
• 2 add the garlic and cook for 1 more minute.
• 3 add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt.
• 4 cook for 1 minute.
• 5 crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times).
• 6 add to the pot with the basil.
• 7 bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
• 8 preheat the oven to 350°f.
• 9 rub the chicken breasts with olive oil and place them on a baking sheet.
• 10 sprinkle generously with salt and pepper.
• 11 roast the chicken for 35 to 40 minutes, until just cooked.
• 12 let cool slightly.
• 13 separate the meat from the bones and skin and cut into 3/4-inch chunks.
• 14 add to the chili and simmer, uncovered, for another 20 minutes.
• 15 serve with the toppings, or refrigerate and reheat gently before serving.