Blog Hopping is so much fun and I am finally joining in!
This week’s theme is favorite recipes and I chose the first one to come to mind. It is definitely a favorite here! It takes a little work but makes a HUGE recipe that you can freeze and eat later! It it totally worth the work!
The original post for this recipe is now over on my Cooking for the Boys page. You can check out all of my recipes and meal plans by clicking on the button to the right!
8 cups chopped onion (6 onions)
¼ cup good olive oil (plus extra for chicken)
¼ cup minced garlic (8 cloves)
4 red peppers, cored, seeded & large diced
4 yellow peppers, cored, seeded & large diced
2 tsp chili powder
½ tsp dried red pepper flakes
2 tsp ground cumin
½ tsp pepper (plus more for the chicken)
4 tsp kosher salt (plus more for chicken)
4 28 oz. cans crushed tomatoes in puree, undrained
½ cup minced fresh basil leaves
8 split chicken breasts, bone-in & skin-on
Cook onions in oil over medium low heat for 10-15 minutes. Add garlic and cook one more minute. Add pepper, chili powder, cumin, red pepper flakes, pepper & salt. Cook one minute. Add crushed tomatoes with puree and basil to the pot. Bring to boil, then reduce heat & simmer uncovered for 30 minutes, stirring occasionally.
Preheat oven to 350 degrees. Rub chicken with olive oil and place on a baking sheet. Sprinkle generously with kosher salt and pepper. Roast chicken 35-40 minutes. Separate the meat from bones and skin. Cut into chunks. Add to chili and simmer uncovered 20 more minutes. Serve with optional toppings: chopped onion, corn chips, grated cheddar, sour cream, etc.
Again, this makes a huge recipe but it freezes well.
***I use cayenne pepper instead of red pepper flakes and dried basil rather than fresh basil. The amount of dried basil is much less than ½ cup – follow your instincts. We also cut the amount of onion in half. Make sure you use coarse kosher salt (like you find on pretzels). It comes in a box. I also roast and cut the chicken the night before I make this to make life easier. Enlist someone to help chop the onions and peppers – trust me.