Chicken Chili

By jsmithflex

Ingredients

• 4 cups chopped yellow onions (3 onions)
• 1/8 cup good olive oil, plus extra chicken
• 1/8 cup minced garlic (2 cloves)
• 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 cayenne pepper, or to taste
• 2 teaspoons Kosher salt
• 2 (28oz) can whole peeled, plum tomatoes in puree, drained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper

Preparation

Step 1

Cook the onions in oil over medium low heat for 10 to 15 minutes, until translucent. Add garlic and cook for 1 more minute. Add bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush tomatoes. Add to pot with basil. Bring to boil, then reduce heat and simmer, uncoverd for 30 minutes, stirring occassionally.

Rub chicken with olive oil and place on baking sheet. Sprinkle generously with salt and pepper. Roast chicken 35 to 40 minutes, until cooked. Let cool slightly. Separate meat from bones and skin and cut into 3/4 inch. Add chili and simmer, uncovered for another 20 minutes. Serve with toppings.