1 (28oz) cans whole peeled plum tomatoes in puree, undrained
2 T brown sugar
4 split chicken breasts bone in, skin on
1 T cornstarch
2 T cold water
salt and pepp
Instructions
cook the onions in oil over med.-low heat 10-15 min., until
translucent. add garlic and cook 1 min longer. add bell
peppers, chili powder, cumin, pepper flakes, cayenne, chipotles
and salt. cook for 1 min. break up the tomatoes by crushing
your hands. add the tomatoes with their liquid and the brown
sugar. bring to a boil, reduce heat and simmer, uncovered, for
30 min. stirring occasionally.
preheat oven to 350. rub chicken with olive oil and sprinkle
liberally with salt and pepper. place on baking sheet and roast
35-40 min, until just cooked. let cool slightly, remove skin.
separate chicken from bone and cut into chunks. add to chili
along with beans and simmer, uncovered for 20 min. taste for
seasoning, add salt and pepper if desired.
If chili is too thin, mix 1 T cornstarch with 2 T cold water until
smooth, add to pot and stir until sauce starts to thicken slightly.
Allow to boil 1 minutes. serve with grated cheese, sour cream or
chips.
Originally Submitted
11/23/2008
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