In honor of the cold and wind that has taken over our area, I am posting my mom's Chicken Chili recipe today. Yes, it makes a LOT but it freezes well and is SO yummy. Here is the original recipe with some notes at the end about how I have modified it. This recipe just fits into my 8-qt. stock pot. (The picture is a double batch.)
I don't have any witty remarks or fabulous pictures like PW or Mindee, but I do think this is one darn good chili and totally worth the effort - just ask my husband.
Chicken Chili
8 cups chopped onion (6 onions)
¼ cup good olive oil (plus extra for chicken)
¼ cup minced garlic (8 cloves)
4 red peppers, cored, seeded & large diced
4 yellow peppers, cored, seeded & large diced
2 tsp chili powder
½ tsp dried red pepper flakes
2 tsp ground cumin
½ tsp pepper (plus more for the chicken)
4 tsp kosher salt (plus more for chicken)
4 28 oz. cans crushed tomatoes in puree, undrained
½ cup minced fresh basil leaves
8 split chicken breasts, bone-in & skin-on
Cook onions in oil over medium low heat for 10-15 minutes. Add garlic and cook one more minute. Add pepper, chili powder, cumin, red pepper flakes, pepper & salt. Cook one minute. Add crushed tomatoes with puree and basil to the pot. Bring to boil, then reduce heat & simmer uncovered for 30 minutes, stirring occasionally.
Preheat oven to 350 degrees. Rub chicken with olive oil and place on a baking sheet. Sprinkle generously with kosher salt and pepper. Roast chicken 35-40 minutes. Separate the meat from bones and skin. Cut into chunks. Add to chili and simmer uncovered 20 more minutes. Serve with optional toppings: chopped onion, corn chips, grated cheddar, sour cream, etc.
Again, this makes a huge recipe but it freezes well.
***I use cayenne pepper instead of red pepper flakes and dried basil rather than fresh basil. The amount of dried basil is much less than ½ cup - follow your instincts. We also cut the amount of onion in half. Make sure you use coarse kosher salt (like you find on pretzels). It comes in a box. I also roast and cut the chicken the night before I make this to make life easier. Enlist someone to help chop the onions and peppers - trust me.
8 cups chopped onion (6 onions)
¼ cup good olive oil (plus extra for chicken)
¼ cup minced garlic (8 cloves)
4 red peppers, cored, seeded & large diced
4 yellow peppers, cored, seeded & large diced
2 tsp chili powder
½ tsp dried red pepper flakes
2 tsp ground cumin
½ tsp pepper (plus more for the chicken)
4 tsp kosher salt (plus more for chicken)
4 28 oz. cans crushed tomatoes in puree, undrained
½ cup minced fresh basil leaves
8 split chicken breasts, bone-in & skin-on
Cook onions in oil over medium low heat for 10-15 minutes. Add garlic and cook one more minute. Add pepper, chili powder, cumin, red pepper flakes, pepper & salt. Cook one minute. Add crushed tomatoes with puree and basil to the pot. Bring to boil, then reduce heat & simmer uncovered for 30 minutes, stirring occasionally.
Preheat oven to 350 degrees. Rub chicken with olive oil and place on a baking sheet. Sprinkle generously with kosher salt and pepper. Roast chicken 35-40 minutes. Separate the meat from bones and skin. Cut into chunks. Add to chili and simmer uncovered 20 more minutes. Serve with optional toppings: chopped onion, corn chips, grated cheddar, sour cream, etc.
Again, this makes a huge recipe but it freezes well.
***I use cayenne pepper instead of red pepper flakes and dried basil rather than fresh basil. The amount of dried basil is much less than ½ cup - follow your instincts. We also cut the amount of onion in half. Make sure you use coarse kosher salt (like you find on pretzels). It comes in a box. I also roast and cut the chicken the night before I make this to make life easier. Enlist someone to help chop the onions and peppers - trust me.
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