Chili with chicken

Ingredients:

• 4 cups (3 pcs.) chopped onions
• 1/8 cup good quality olive oil, plus a little extra for the chicken
• 1/8 cup (2 cloves) minced garlic
• 2 red bell peppers (cored, seeded and cut into large pieces)
• 2 yellow bell peppers (cored, seeded and cut into large pieces)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/4 tsp dried red chili pepper petals (to taste)
• 1/4 tsp cayenne pepper (to taste)
• 2 teaspoons coarse salt, plus a little more for the chicken
• 2 cans (800 g each) of canned whole plum tomatoes without skin (do not drain liquid)
• 1/4 cup chopped fresh basil leaves
• 2 bone-in, skin-on chicken breasts, each cut into two pieces
• Freshly ground black pepper

For serving:

• Chopped onion, corn chips, grated cheddar cheese, sour cream

Preparation:

1. Over medium-low heat, sauté the onion in vegetable oil until translucent, 10-15 minutes. Add the garlic and cook for another minute. Add the bell pepper, chili powder, cumin, red pepper flakes, cayenne pepper, and salt. Cook for 1 minute. Puree the tomatoes by hand or in batches in a food processor with the blade attachment (pulse setting, 6-8 pulses). Add the tomatoes and basil to the pan. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
2. Preheat oven to 180°C.
3. Rub the chicken breasts with olive oil and place them on a baking sheet. Season generously with salt and pepper. Bake for 35-40 minutes until cooked through. Let cool slightly. Remove the skin and bones and cut into 2 cm cubes. Add to the chili and simmer uncovered for another 20 minutes. Serve the chili with a side salad or refrigerate and reheat gently before serving.