CHICKEN CHILI

Chicken Chili image

Provided by Gay Gilmore

Time 1h

Yield 12 serving(s)

Number Of Ingredients 19

8 cups chopped onions
1/4 cup olive oil
1/4 cup minced garlic
4 red bell peppers, large dice
2 yellow bell peppers, large dice
2 anaheim chilies, large dice (or whatever big green peppers you can get your hands on, the more variety the better)
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried red pepper flakes, to taste
1/2 teaspoon cayenne pepper, to taste
4 teaspoons kosher salt
4 (28 ounce) cans whole peeled plum tomatoes in puree, undrained
1/2 cup minced fresh cilantro
8 chicken breast halves, bone-in and skin on
pepper
chopped onions or scallion
grated cheddar cheese
corn chips
sour cream

Steps:

Preheat the oven to 350 degrees.
Rub the chicken breast with olive oil and place them on a baking sheet.
Sprinkle generously with salt and pepper.
Roast the chicken for 35-40 minutes, until just cooked.
While chicken is roasting, cook the onions in the oil over med-low heat for 10-15 minutes, until translucent.
Add the garlic and cook 1 min more.
Add the peppers, chili powder, cumin, red pepper flakes, cayenne, and salt.
Cook for 1 minute.
Dump the tomatoes into the food processor and pulse 6-8 times to crush the tomatoes-- may need to do this in batches.
Add tomatoes to the pot with the cilantro.
Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Let chicken cool slightly.
Remove the meat from the bones and skin, and cut into 3/4-inch chunks, then add to chili and simmer uncovered for another 20 minutes.
Serve with the toppings or refrigerate and reheat later.