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The Prime Cut Italian Pasta Salad
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24-5 Health Issue
Quick Bites

You take old world flavor with the speed of modern convenience and voilà! A colorful salad with a taste rivaled by absolutely none.

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Home Food & Wine Recipes Main Course Tricked-Out Chicken Chili

Tricked-Out Chicken Chili

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Description

27-4 Corporate Relocation Issue
Entertaining the Bakersfield Way

No taco bars for this menu. Let’s try something different: Tricked-Out Chicken Chili! This is a savory chili, full of flavor, with just the right amount of kick to give your guests a skip in their step!

Ingredients

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

Methods/steps

  1. Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent.
  2. Add the garlic and cook for one more minute.
  3. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt.
  4. Cook for one minute.
  5. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse six to eight times).
  6. Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
  7. Preheat the oven to 350 degrees.
  8. Rub the chicken breasts with olive oil and place them on a baking sheet.
  9. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly.
  10. Separate the meat from the bones and skin and cut it into 3/4-inch chunks.
  11. Add to the chili and simmer, uncovered, for another 20 minutes.
  12. Serve with the toppings, or refrigerate and reheat gently before serving.