Adapted from Ina Garten’s Barefoot Contessa Parties! Ideas and Recipes for Easy Parties That Are Really Fun
Serves 10-12
6 med. yellow onions, diced
Good olive oil
8 cloves garlic, minced
4 red bell peppers, cored, seeded and diced
4 green bell peppers, cored, seeded and diced
2 tsp. chili powder
2 tsp. ground cumin
Pinch of red pepper flakes, to taste
1/2 tsp. cayenne
1 Tbls. kosher or sea salt, plus more for chicken
4 28-oz. cans whole peeled plum tomatoes (undrained)
1/2 c. minced basil leaves
8 split chicken breasts (skin-on, bone-in)
Freshly ground black pepper
Preheat oven to 350 degrees.
Heat a large pot over medium-low heat. Add a generous glug of olive oil, add onions, and cook for 10-15 minutes until translucent. Add garlic, and cook for 1 more minute. Add red and green bell peppers, chili powder, cumin, red pepper flakes, cayenne and salt. Cook for 1 more minute. Crush tomatoes by hand (just get your clean hands into the can and squeeze!). Add to pot along with basil. Bring to a boil, then reduce heat and simmer, uncovered, for half an hour, stirring occasionally.
Meanwhile, rub chicken breast with olive oil and place on a baking sheet. Sprinkle generously with salt and pepper. Roast in oven for 35-40 minutes, until just cooked. Let cool slightly before removing skin (discard) and pulling the tender meat from the bones and shredding (use your fingers again!) the meat into bite-size pieces. Add to chili and simmer, uncovered, for another 20 minutes. Serve with toppings, or refrigerate and reheat gently before serving.
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