New Recipe of the Week: Chicken Chili

Even though it's only October, the snow was falling in Boston today (yikes)!! Nothing makes me feel warm and cozy on a snowy Sunday than a big bowl of chili! Today I made one of Bryan's favorites that his mom has passed down to me. Rather than the traditional beef with kidney beans version of chili, this one has roasted chicken and lots of peppers. Its healthy and yummy....perfect! Served with some corn bread and tortilla chips and its a perfect meal! Enjoy :)

Chicken Chili (from Maureen)

Serves 6 (it often tastes even better the second or third day!)

2 onions, chopped
Few tablespoons of olive oil
4 minced garlic cloves
1 red pepper
1 yellow pepper
1 tsp chili powder
1 tsp cumin
¼ tsp dried red pepper flakes
¼ tsp cayenne pepper
2 – 28oz cans diced tomatoes in juice
¼ cup basil leaves, chopped
2-4 split chicken breasts (bone in, skin on)

Cook onions in oil for 10-15 minutes. Add garlic, peppers, and all spices (you can add more or less spice depending on your taste). Cook 2 minutes more. Add tomatoes and basil. Bring to a boil then simmer for 30 minutes (you can add either water or chicken stock if you need more liquid).

Preheat oven to 350 degrees. Rub chicken with olive oil and place on baking sheet. Sprinkle with salt and pepper. Roast for 35-40 minutes. Let cool slightly. Separate meat from bone and skin. Shred or cut meet into chunks.

Add chicken to chili and summer, uncovered for 20 minutes.

Serve with sour cream, cheddar cheese, and tortilla chips.