This is a quick and easy recipe to make during the week when you don’t have much time. It’s hearty, fresh and if you use a pre-cooked rotisserie chicken, even faster.
INGREDIENTS
- 2 cups chopped yellow onions
- 1/8 cup good olive oil, plus extra for chicken
- 2 cloves of garlic, minced
- 2 red bell peppers, cored, seeded, and large-diced
- 2 yellow bell peppers, cored, seeded, and large-diced
- 1 tsp. chili powder
- 1 tsp. ground cumin
- ¼ tsp. cayenne pepper, or to taste (optional)
- 2 4 oz. cans of Trader Joe’s New Mexico Hatch Valley roasted diced green chile (fresh is always better)
- 2 28 oz. cans whole peeled plum tomatoes in puree, undrained
- 4 split chicken breasts, bone in, skin on
- 2 tsp. kosher salt, plus more for chicken
- Freshly ground black pepper
DIRECTIONS
Preheat the oven to 350 degrees 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 it into 3/4-inch chunks.
Cook the onions in a deep pot in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add bell peppers, chili powder, cumin, cayenne, green chile, salt and pepper. Cook for 1 minute. Crush tomatoes in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. Add the shredded chicken to the chili and simmer, uncovered, for another 20 minutes.
Serve immediately with corn chips, grated cheddar, sour cream, or refrigerate and reheat gently before serving.
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