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A superb red-variety
chicken chili...
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8 cups |
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chopped
yellow onions (6 onions) |
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¼ cup |
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good olive
oil, plus extra for chicken |
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¼ cup |
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minced
garlic (8 cloves) |
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4 medium |
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red bell
peppers, cored, seeded, and large-diced |
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4 medium |
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yellow bell
peppers, cored, seeded and large-diced |
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2 tsp |
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chili powder |
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2 tsp |
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ground cumin |
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½ tsp |
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dried red
pepper flakes, or to taste |
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½ tsp |
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cayenne
pepper, or to taste |
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4 tsp |
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kosher salt,
plus more for chicken |
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Four
28-ounce |
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cans whole
peeled plum tomatoes in puree, undrained |
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½ cup |
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minced fresh
basil leaves |
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8 split |
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chicken
breasts, bone in, skin on |
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freshly
ground black pepper |
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onions, corn
chips, grated cheddar, & sour cream (for
serving) |
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1 |
Cook onions in oil
over medium- low heat for 10 to 15 minutes, until
translucent. Add the garlic and cook for 1 more minute.
Add bell peppers, chili powder, cumin, red pepper
flakes, cayenne and salt. Cook for 1 minute. Crush the
tomatoes by hand or in batches in a food processor
fitted with a steel blade (pulse 6 to 8 times.) Add to
the pot with the basil. Bring to a boil, then reduce the
heat and simmer, uncovered, for 30 minutes, stirring
occasionally. |
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2 |
Preheat oven to
350°F. |
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3 |
Rub 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. Let
cool slightly. Separate the meat from the bones and skin
and cut it into ¾-inch chunks. Add to the chili and
simmer, uncovered, for another 20 minutes. |
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4 |
Serve with the
toppings, or refrigerate and reheat gently before
serving. |
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Servings: 12 |
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Recipe Source |
| Barefoot
Contessa Parties! |
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