Chicken Chili

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Picture of Chicken Chili Recipe 4 Videos | Photo: Chicken Chili Recipe
Rated 5 stars out of 5
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  • Read 439 Reviews
Total Time:
2 hr 0 min
Prep
15 min
Cook
1 hr 45 min
Yield:
6 servings
Level:
Easy
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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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Beer Suggestion for This Recipe

Lager

Lager

Crisp, refreshing light beer

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Newest Ratings and Reviews

Read all 439 reviews

  • on April 24, 2013

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    This was delicious and healthy. We froze the leftovers and a few weeks later they were even more tasty. Will definitely make again.

    people found this review Helpful.
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  • on April 12, 2013

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    This is definitely a crowd pleaser! Especially when served with cornbread. Don't be weary of using the basil. I thought it was Ina just being creative as I know she hates cilantro, but the basil really adds a unique flair to this dish. It's Mexican-Italian fusion! The only tweek I would make is lightening up on the chicken. You really only need two split chicken breasts, not four. Four split chicken breasts is 8 breasts of chicken! I also added kidney beans and zucchini.

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  • on March 18, 2013

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    This was so easy and so good! I ended up roasting a whole chicken and then cutting it up. I then sautéed the onions in the drippings in my cast iron pot. Very good.

    people found this review Helpful.
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