CHICKEN CHILI Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 C yellow onions, chopped (6 onions)
1/4 C good olive oil
1/4 C minced garlic (8 cloves)
4 red bell peppers, cored, seeded, and large-diced
4 yellow bell peppers, cored, seeded, and large-diced
2 tsp chili powder
2 tsp ground cumin
1/2 tsp dried red pepper flakes, or to taste
1/2 tsp cayenne pepper, or to taste
4 tsp kosher salt
4 (28-oz) cans whole peeled plum tomatoes in purée, undrained
1/2 C minced fresh basil leaves
Can add a couple cans of cannelloni or navy beans drained
8 split chicken breasts, bone in, skin on
freshly ground black pepper
FOR SERVING:
Chopped green onions, corn chips, grated cheddar, sour cream
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Directions: |
Directions:Cook the onions in the oil over med-low heat for 10 to 15 min, until translucent. 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 min. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6-8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 min, stirring occasionally.
**Preheat the oven to 350º
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 just cooked. Let cool slightly. Separate the meat from the bones and skin...cut it into 3/4 inch chunks. Add to the chili and simmer, uncovered, for another 20 min. Serve with the the toppings, or refrigerate and reheat gently before serving. |
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Number Of
Servings: |
Number Of
Servings:12 |
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