* Estimated based on similar recipes. Your results may vary.
Ingredients
4 cups chopped yellow onions (3 onions)
⅛ cup good olive oil, plus extra for chicken
⅛ cup minced garlic (2 cloves)
2 red bell peppers, large-diced
2 yellow bell peppers, large-diced
1 tsp chili powder
1 tsp ground cumin
¼ tsp dried red pepper flakes
¼ tsp cayenne
2 tsp kosher salt, plus more for chicken
2 (28-oz) cans whole peeled plum tomatoes in puree
¼ cup minced fresh basil leaves
4 split chicken breasts, bone-in, skin-on
Freshly ground black pepper
Recipe
Cook onions in olive oil over medium-low heat 10–15 minutes until translucent. Add garlic and cook 1 more minute. Add bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook 1 minute.
Crush tomatoes by hand or in a food processor (6–8 pulses). Add to pot with basil. Bring to a boil, then reduce heat and simmer uncovered 30 minutes, stirring occasionally.
Preheat oven to 350°F. Rub chicken breasts with olive oil, season with salt and pepper. Roast 35–40 minutes until just cooked. Cool slightly, then remove meat from bones and skin; cut into ¾-inch chunks.
Add chicken to chili and simmer uncovered 20 more minutes. Serve with toppings, or refrigerate and reheat gently.
