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Prep Time: 0 Minutes Cook Time: 110 Minutes |
Ready In: 110 Minutes Servings: 6 |
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This is an easy chicken chili that is light but satisfying,no beans. Ingredients:
4 cups yellow onions(3 onions) |
1/8 cup good olive oil. |
1/8 cup minced garlic.(2 cloves0 |
2 red bell peppers,cored,seeded,and large-diced. |
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 cayene pepper,or to taste. |
2 teaspoons kosher salt/plus some more for chicken. |
2 (28oz.) cans whole peeled tomatoes.,in puree,undrained. |
1/4 cup minced fresh basil leaves. |
4 split chicken breasts,bone in,skin on. |
freshly ground black pepper. |
Directions:
1. Cook the onions in the oil over medium-low heat.,for 10-15 minutes,until translucent.
2. Add the garlic,and cook for i more minute.
3. Add the bell peppers,chili powder,cumin,red pepper flakes,cayenne and salt.
4. Cook for 1 minute.
5. Crush bthe tomatoes by hand.,or in batches in a food processor fitted with a steel blade(pulse 6-8 times)
6. Add to the pot with the basil.
7. bring to a boil then reduce the heat and simmer,uncivered for 30 minutes,stirring occassionally.
8. PREHEAT oven to 350 degrees.
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 35-40 minutes,until just cooked.
12. Let cool slightly.
13. Separate the meat from the bones and cut into 3/4 inch chunks.
14. add to the chili and simmer uncovered for another 20 minutes.
15. Serve with toppings :sour cream,grated chedder,chopped onions,or good corn chips.
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