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Robb's Chicken Chili
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Rating : 0
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Main Ingredient
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Category: Soups
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: FulltotheBrimm
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Posted On: Jan 28, 2021
Number of Servings:
Ingredients:
- 4 cups - Yellow Onions Chopped
- 1/8 cups - Olive Oil
- 1/8 cups - Garlic (2 cloves) Minced
- 2 - Red Bell Peppers Cored, seeded, and large diced
- 2 - Yellow Bell Peppers Cored, seeded, and large diced
- 1 teaspoons - Chili Powder
- 1 teaspoons - Ground Cumin
- 1/4 teaspoons - Dried Red Pepper Flakes
- 1/4 teaspoons - Cayenne Pepper (to taste!)
- 2 teaspoons - Kosher Salt
- 2 cans - Whole Peeled Plum Tomatoes in puree 28 oz, undrained
- 1/4 cups - Fresh Basil Leaves minced
- 4 - Split Chicken Breasts bone in/skin on
- - Freshly Ground Black Pepper
- - Chopped Green Onions topping
- - Corn Chips topping
- - Grated Cheddar Cheese topping
- - Sour Cream topping
Directions:
Cook the onions in olive oil over medium-low heat for 10-15 minutes until translucent.
Add garlic and cook for 1 more minute.
Add bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt and cook for 1 more minute.
Crush tomatoes by hand or food processor (pulse 6-9 times) and add to the pot with the basil.
Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat oven to 350 degrees.
Rub chicken breasts with olive oil and place on baking sheet. Sprinkle generously with salt and pepper.
Roast chicken breasts for 35-40 minutes until just cooked through. Let cool slightly.
Separate meat from bones and skin and cut into 3/4" chunks. Add to the chili pot and simmer, uncovered, for another 20 minutes.
Serve with toppings in bowl or bread bowls.
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