Chicken Chili

Total Time:
2 hr
Prep:
15 min
Cook:
1 hr 45 min

Yield:
6 servings
Level:
Easy

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, 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, plus more for chicken
  • 2 (28-ounce) 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
  • For serving:
  • Chopped onions, corn chips, grated cheddar, sour cream
Directions

Cook the onions in the oil over medium-low heat for 10 to 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.

Preheat the oven to 350 degrees F.

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 to 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.


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Pairs Well With
Lager

Crisp, refreshing light beer

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4.6 474
I was looking for a chili without beans and here it is! Great flavor and the chicken was very tender and juicy. Yummy! item not reviewed by moderator and published
Made this for company for a casual football party. Huge hit! Will definitely be making this again. It was the perfect amount of spice. item not reviewed by moderator and published
I agree way to much tomato flavor for me. I added more spices as well. Since when is 1/8 a C. of garlic cloves 2? For me it meant 2 heads which I did put in and way better as we do like our garlic here plus its good for your health. item not reviewed by moderator and published
I made this and it was wonderful. item not reviewed by moderator and published
My family liked this recipe. The only changes I made were jalapenos and some chicken broth. As I have always said if you cook a lot youhave to taste your food and increase spices as need be. Which I did. You can add but you can't take it away. Luv you Ina. Hope to get your new recipe book for Christmas. item not reviewed by moderator and published
I thought this was really excellent. I did make a few changes. I used 2 whole rotisserie chickens instead of cooking the breasts. I more than doubled the spices. Plus I used AB's chili powder recipe, which is just so darn much better than store bought. Last, I added a slurry of masa harina at the end to thicken it up and make it more the consistency of chili. Delish! item not reviewed by moderator and published
I just didn't think this was good, and neither did my husband. Too much tomato flavor, even after double the spices. Nothing "married" well together. The chicken tasted like plain roasted chicken, the peppers tasted like peppers, and the canned tomatoes tasted like... you guessed it! item not reviewed by moderator and published
I made this last night, and it was Wonderful!! I used a McCormick seasoning packet for chicken chili....Thank You Ina item not reviewed by moderator and published
Just made this and it's awesome. I dialed back the spicy, but it's delicious!!!!!! item not reviewed by moderator and published
We love this recipe. I always double the spices (unless you have kids in the house). Also, I only had 6 small boneless, skinless chicken breast & used those. I use one can of plum tomatoes, 1 can crushed tomatoes. This serves way more that six so we always have left overs for the next day. item not reviewed by moderator and published

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