Chicken Chili

Serves 12



We had been making traditional chili at Barefoot

Contessa for almost 20 years. I decided to update it

with chicken to make it lighter, and it's even more

popular than our regular chili.



8 cups chopped yellow onions (6 onions)

1/4 cup good olive oil, plus extra for chicken

1/4 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

1/2 teaspoon dried red pepper flakes, or to taste

1/2 teaspoon cayenne pepper, or to taste

4 teaspoons kosher salt, plus more for chicken

4 28-ounce cans whole peeled plum tomatoes in puree, undrained

1/2 cup minced fresh basil leaves

8 split chicken breasts, bone in, skin on

Freshly ground black pepper



For Serving

Chopped onions, corn chips, grated cheddar, sour cream



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 degrees.



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.