North Texas GIG


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Chicken Chili

Serves 8

8 cups chopped yellow onions (usually about 6 onions)

cup good olive oil, plus extra for the chicken

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

teaspoon dried red pepper flakes, or more if you like

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

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 -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.


Adapted from Barefoot Contessa Parties!