Loveland Reporter-Herald

Ina’s chicken chili


Yield: 6servings


4 cups chopped yellow onions (3 onions) 1/8 cup olive oil, plus extra for chicken 1/8 cup minced garlic (2 cloves) 2 red bell peppers, cored, seeded and large-diced 2 yellow bell peppers, cored, seeded and large-diced 1 teaspoon chile powder 1 teaspoon ground cumin 1/4 teaspoon dried red pepper flakes, or to taste 1/4 teaspoon cayenne pepper, or to taste 2 teaspoons kosher salt, plus more for chicken 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained 1/4 cup minced fresh basil leaves 4 split chicken breasts, bone in, skin on Freshly ground black pepper For serving: Chopped onions, corn chips, grated cheddar, sour cream Cook’s notes: In addition to garnishing with chopped onions, grated cheese and sour cream, I like Trader Joe’s Organic Elote Corn Chip Dippers with a Mexican-style, street corn-flavored seasoning.


1. Cook onions in oil over mediumlow heat for 10-15 minutes until translucen­t. Add garlic and cook for 1 more minute. Add bell peppers, chile powder, cumin, red pepper flakes, cayenne and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6-8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasional­ly.

2. Preheat the oven to 350degrees.

3. Rub the chicken breasts 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. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerat­e and reheat gently before serving.

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