Ingredients
-
8
-
1/4
-
1/4
-
4
-
4
-
2
-
2
-
1/2
-
1/2
-
4
-
4
-
1/2
-
8
-
-
Directions
Chicken Chili, A quick and tasty chicken chili Serve over rice , i just loved it I added less jalapenos and fresh tomatoes instead for the canned I skipped the cheddar cheese and served with brown rice I’m so glad I choose it for the ZWT 2006 Thanks for that great dish Ev!, A quick and tasty chicken chili Serve over rice
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Steps
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1
Done
|
Cook the Onions in the Oil Over Medium-Low Heat For 10 to 15 Minutes, Until Translucent. |
|
2
Done
|
Add the Garlic and Cook For 1 More Minute. |
|
3
Done
|
Add the Bell Peppers, Chili Powder, Cumin, Red Pepper Flakes, Cayenne, and Salt. |
|
4
Done
|
Cook For 1 Minute. |
|
5
Done
|
Crush the Tomatoes by Hand or in Batches in a Food Processor Fitted With a Steel Blade (pulse 6 to 8 Times). |
|
6
Done
|
Add to the Pot With the Basil. |
|
7
Done
|
Bring to a Boil, Then Reduce the Heat and Simmer, Uncovered, For 30 Minutes, Stirring Occasionally. |
|
8
Done
|
Preheat the Oven to 350f. |
|
9
Done
|
Rub the Chicken Breasts With Olive Oil and Place Them on a Baking Sheet. |
|
10
Done
|
Sprinkle Generously With Salt and Pepper. |
|
11
Done
|
Roast the Chicken For 35 to 40 Minutes, Until Just Cooked. |
|
12
Done
|
Let Cool Slightly. |
|
13
Done
|
Separate the Meat from the Bones and Skin and Cut Into 3/4-Inch Chunks. |
|
14
Done
|
Add to the Chili and Simmer, Uncovered, For Another 20 Minutes. |
|
15
Done
|
Serve With the Toppings, or Refrigerate and Reheat Gently Before Serving. |
