Recipe(tried): Chicken Chili

CHICKEN CHILI

8 cups chopped yellow onion (6 onions)
1/4 good olive oil, plus extra for chicken
1/4 cup minced garlic (8 cloves)
4 red bell peppers, cored, seeded, and large diced
4 yellow bell peppers, cored, seeded and large diced
2 tsp chili powder
2 tsp cumin
1/2 tsp red pepper flakes, or to taste
1/2 tsp cayenne, or to taste
4 tsp kosher salt
4 28 ounce cans of whole plum tomatoes in puree, undrained
1/2 cup basil, minced
8 split chicken breasts, bone in, skin on
freshly ground black peppers

For Serving: onions, corn chips, grated cheddar, black olives and sour cream.

Cook the onions in the oil over medium low heat for 10-15 minutes, until translucent. Add garlic and cook for one more minute. Add bell peppers, chili powder, cumin, red pepper flakes, cayenne, salt. cook one minute. Crush tomatoes by hand or in food processor 6-8 pulses. Add to pot with basil, bring to a boil then reduce the heat and simmer, uncovered for 30 minutes, stirring occasionaly.

Preheat oven to 350 degrees F.

Rub chicken with olive oil and place on baking sheet, sprinkle generously with salt and pepper. Roast chicken for 35-40 mins, until just cooked. Let cool slightly. Separate the meat from the bones/skin and shred into nice size pieces, 3/4 inch.
Add to chili and simmer uncovered for 20 minutes. Serve with toppings, or refrigerate and reheat gently before serving.

Makes 12 servings
Source: Barefoot Contessa Parties! Cookbook by Ina Garten