Ingredients
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1/4 cup olive oil, plus extra for chicken
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1/4 cup minced garlic (8 cloves)
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2 teaspoons chili powder
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2 teaspoons ground cumin
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1/2 teaspoon cayenne pepper, to taste
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4 teaspoons kosher salt, plus more for chicken
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4 (28 ounce) cans whole peeled plum tomatoes, in puree, undrained
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1/2 cup minced fresh basil leaf
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8 chicken breast halves, bone in, skin on
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fresh ground black pepper
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4 red bell peppers, cored, seeded, and large-diced
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1/2 teaspoon dried red pepper flakes, to taste
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8 cups chopped yellow onions (6 onions)
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4 yellow bell peppers, cored, seeded, and large-diced
Instructions
- Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent.
- Add the garlic and cook for 1 more minute.
- Add the bell peppers, chili 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 to 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.
- Preheat the oven to 350°F.
- 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 to 40 minutes, until just cooked.
- Let cool slightly.
- Separate the meat from the bones and skin and cut 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.