Kind of like a Baja salad, made into a chili.
4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
3 large cloves minced garlic
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
250 ml. corn nibblets, fresh, frozen, or canned
2 or 3 19 oz. cans beans, Romano, Kidney, white, or black
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried red pepper flakes, or to taste
2 teaspoons salt, plus more for chicken
2 (28-ounce) cans diced (or whole) plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
5-6 split chicken breasts, bone in, skin on
Freshly ground black pepper
YIELD: 10 servings
COURSE: Chicken & Other Birds
- 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, corn, beans, chili powder, cumin, red pepper flakes, and salt. Cook for 1 minute. Add the tomatoes and basil to the pot, crushing if necessary. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
- 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 1/2 to 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.
Tortilla chips, grated cheese, sour cream, Parsley, Cilantro, Avocado