|
(Serves 8)
8
cups chopped yellow onions (usually about 6 onions)
¼
cup good olive oil, plus extra for the chicken
¼
cup minced garlic (8 cloves)
4
red bell peppers, cored, seeded and large-diced
4
yellow bell peppers, cored, seeded and large-diced
2
teaspoons chili powder
2
teaspoons ground cumin
½
teaspoon dried red pepper flakes, or more if you like
½
teaspoon cayenne pepper, or more if you like
4
teaspoons kosher salt, plus more for the chicken
4
28-ounce cans whole peeled plum tomatoes in puree,
undrained
½
cup minced fresh basil leaves
8
split chicken breasts, bone in, skin on
2
teaspoons freshly ground black pepper
For
serving:
Chopped onions, grated Cheddar cheese, sour cream and
corn chips
Preheat the oven to 350 degrees. In a large pot, cook
the onions in the oil over medium-low heat for 10 to 15
minutes, until translucent. Add the garlic and cook for
one more minute. Add the bell peppers, chili powder,
cumin, red pepper flakes, cayenne and salt. Cook for
one minute. Crush the tomatoes by hand or in batches in
a food processor fitted with a steel blade (pulse 6 to 8
times). Add the tomatoes and the basil to the pot with
the already-cooking vegetables.
Bring to a boil, then reduce the heat and simmer,
uncovered, for 30 minutes, stirring occasionally. While
the vegetables are cooking, rub both sides of the
chicken breasts with olive oil and place them on a
baking sheet. Sprinkle both sides generously with salt
and pepper. Roast the chicken for 35 to 40 minutes,
until just cooked. Let cool slightly, about 5 minutes.
Separate the meat from the bones and skin, and cut the
meat into ¾-inch chunks.
Add
the chicken to the chili and simmer, uncovered, for
another 20 minutes. Serve with the toppings, or
refrigerate and reheat gently before serving.
|
