Thursday, November 1, 2007

Not Challenging Chicken Chili

4 cups chopped yellow onions
1/8 cup good olive oil
4 cloves minced garlic
2 red bell peppers, seeded and large-diced
2 yellow (or green) bell peppers, seeded and large-diced
1 cup of corn
1 can of black beans (optional)
1 tsp chili powder
1 tsp ground cumin
red pepper flakes to taste
cayenne pepper to taste
2 tsp salt
2 28 oz cans tomatoes, undrained
1/4 basil leaves
4 split chicken breasts, bone-in, skin-on
black pepper

Preheat oven to 350 degrees. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast on a baking sheet for 35-40 min until just cooked. Separate the meat from the bones, when cool enough and cut into chunks.

While chicken is roasting, cook the onions in oil over medium-low heat for 10-15 min. Add garlic and cook 1 min longer. Add bell peppers, chili powder, cumin, red pepper, cayenne pepper, corn, beans and salt. Cook for 1 minute. Crush tomatoes and add with the basil. Bring to a boil. Then reduce the heat and simmer for 30 minutes.

Add the chicken pieces and simmer for another 20 minutes. Add seasoning to taste.

Serve with corn chips, grated cheese, sour cream.

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