Chicken Chili

Name: Chicken Chili
Yield: 6
Ingredients: 1/4 teaspoon cayenne pepper (or to taste); 4 chicken breasts (split, bone in, skin on); 1 teaspoon chili powder; chopped onions (corn chips, grated cheddar, sour cream); 1 teaspoon cumin (ground); 1/8 cup garlic (minced, 2 cloves); 1/4 cup minced fresh basil leaves; 1/8 cup olive oil (good, plus extra for chicken); 4 cups onions (chopped yellow, 3 onions); 2 pepper (yellow bell, cored, seeded, and large-diced); peppers (freshly ground black); 2 red bell peppers (cored, seeded, and large-diced); 1/4 teaspoon red pepper flakes (dried, or to taste); 2 teaspoons salt (kosher, plus more for chicken); 2 cans whole peeled plum tomatoes in puree (28-ounce, undrained)

Servings:

#chicken

👥 6 servings 📖 www.foodnetwork.com

🥘 Ingredients

cayenne pepper (or to taste)
1/4 teaspoon
chicken breasts (split, bone in, skin on)
4
chili powder
1 teaspoon
chopped onions (corn chips, grated cheddar, sour cream)
cumin (ground)
1 teaspoon
garlic (minced, 2 cloves)
1/8 cup
minced fresh basil leaves
1/4 cup
olive oil (good, plus extra for chicken)
1/8 cup
onions (chopped yellow, 3 onions)
4 cups
pepper (yellow bell, cored, seeded, and large-diced)
2
peppers (freshly ground black)
red bell peppers (cored, seeded, and large-diced)
2
red pepper flakes (dried, or to taste)
1/4 teaspoon
salt (kosher, plus more for chicken)
2 teaspoons
whole peeled plum tomatoes in puree (28-ounce, undrained)
2 cans

🍳 Cookware

food processor
pot
baking sheet

1

Gather whole peeled plum tomatoes in puree , minced fresh basil leaves , red bell peppers , cayenne pepper , chopped onions .

whole peeled plum tomatoes in puree: 2 cans (28-ounce, undrained), minced fresh basil leaves: 1/4 cup, red bell peppers: 2 (cored, seeded, and large-diced), cayenne pepper: 1/4 teaspoon (or to taste), chopped onions (corn chips, grated cheddar, sour cream)
2

Cook the onions in the oil over medium-low heat for ⏱️ 10-15 minutes , 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 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.

onions: 4 cups (chopped yellow, 3 onions), garlic: 1/8 cup (minced, 2 cloves), peppers (freshly ground black), chili powder: 1 teaspoon, cumin: 1 teaspoon (ground), red pepper flakes: 1/4 teaspoon (dried, or to taste), salt: 2 teaspoons (kosher, plus more for chicken)
3

Preheat the oven to 350 degrees F.
4

Rub the chicken breasts with olive oil and place them on a baking sheet . Sprinkle generously with salt and pepper . Roast the chicken for ⏱️ 35-40 minutes , until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another ⏱️ 20 minutes . Serve with the toppings, or refrigerate and reheat gently before serving.

chicken breasts: 4 (split, bone in, skin on), olive oil: 1/8 cup (good, plus extra for chicken), pepper: 2 (yellow bell, cored, seeded, and large-diced)