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Chicken Chili

RECIPE: Chicken Chili

Yields: 6 Servings


  • 1 large chopped yellow onion
  • ¼ cup good olive oil, plus extra for chicken
  • 1 tablespoon minced garlic
  • 2 red bell peppers, cored, seeded, and large-diced
  • 2 yellow bell pepper, cored, seeded, and large-diced
  • ½ teaspoons chilipowder
  • ½ teaspoons groundcumin
  • ¼ teaspoon dried red pepper flakes, or to taste
  • ¼ teaspoon cayenne pepper, or to taste
  • 1 teaspoons kosher salt, plus more for chicken
  • 1- 28-ounce cans whole peeled plum tomatoes in puree,undrained
  • ¼ - cup minced fresh basil leaves
  • 3 split chicken breasts, bone in, skin on
  • Freshly ground black pepper


  1. Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent.
  2. Add the garlic and cook for 1 minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.
  3. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6-to-8 times). Add to the pot with the basil.
  4. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
  5. Preheat the oven to 350°F.
  6. Rub the chicken breasts with olive oil and place them on a baking sheet.
  7. Sprinkle generously with salt and pepper.
  8. Roast the chicken for 35-to-40 minutes, until just cooked.
  9. Let cool slightly. Separate the meat from the bones and skin and cut it into ¾-inch chunks.
  10. Add to the chili and simmer, uncovered, for another 20 minutes.
  11. Serve with the toppings, or refrigerate and reheat gently before serving.

Recipe by Maire Byrne, Thyme Cafe & Market

Photo by Jane Can

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