• Try out this delicious Mexican Chicken Chili recipe submitted by moms, for moms.

Ingredients

  • 4 cups chopped yellow onions (3 onions)
  • 1/8 cup olive oil, plus extra
  • olive oil, for chicken
  • 1/8 cup minced garlic (2 cloves)
  • 2 red bell peppers, cored, seeded, cut in medium dice
  • 2 yellow bell peppers, cored, seeded, cut in medium dice
  • 2 Anaheim chilies, cored, seeded cut in medium dice
  • 1/2 bag frozen corn
  • 2 teaspoon chili powder
  • 2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons kosher salt, plus more for chicken
  • 2 (28 ounce) cans whole peeled plum tomatoes in puree, undrained
  • 1/2 cup fresh cilantro, minced
  • 6 chicken breast halves, bone in, skin on
  • fresh ground black pepper
0 (Rated by 0 moms)
PREP TIME 15 Min READY IN 1 Hr 15 Min
COOK TIME 1 Hr SERVINGS 8
MAIN INGREDIENT Beans
MEAL/COURSE Dinner
COOKING METHOD Oven
CUISINE American
DIETARY NOTES Freezable

Preparation

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. Meanwhile, 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.
  4. Add the peppers, chili powder, cumin, cayenne, and salt. Cook for 1 minute.
  5. Pulse the tomatoes in a blender until smooth, about 6 pulses. Add tomato puree and the cilantro to the pot. Add corn. Simmer, uncovered, for 30 minutes, stirring occasionally.
  6. Once chicken is cool enough to handle, separate the meat from the bones and skin and cut it into 3/4-inch chunks or tear apart.
  7. Add to the chili and simmer, uncovered, for another 20 minutes.
  8. Serve with sour cream, shredded cheese, tortilla chips, chopped onion and avocado. Enjoy!

Rating

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