Chicken Chili

One of my favorite Ina Garten recipes—a great one for family dinners or gatherings of friends, since it makes a ton and everything can be done ahead. (adapted from Barefoot Contessa Parties)

6 yellow onions, chopped
1/4 cup olive oil, plus more for chicken
8 cloves garlic, minced
4 red bell peppers, cored/seeded and large-diced
4 yellow bell peppers, cored/seeded and large-diced
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried red pepper flakes
1/2 teaspoon cayenne pepper
4 teaspoons kosher salt, plus more for chicken
4 large cans whole peeled plum tomatoes in puree (28 oz each); undrained
1/2 cup chopped fresh basil
8 boneless, skinless chicken breasts
freshly ground black pepper
tortilla chips, shredded cheddar, sour cream for serving

Preheat oven to 350 degrees. Rub chicken with olive oil, put on a baking sheet and sprinkle with salt and pepper. Bake for 35 to 40 minutes or until just done, then let cool for 10 minutes. Cut into large chunks and set aside.

Meanwhile, heat oil and cook onions over medium low for about 10 minutes. Add garlic and cook another minute. Add peppers, chili powder, cumin, red pepper flakes, cayenne and salt and cook for one minute. Pulse canned tomatoes in food processor 5-6 times (or crush by hand), then add to pot with the basil and any puree from the cans. Simmer uncovered about 30 minutes, stirring, then add cooked chicken and simmer another 20 minutes. Serve with chips, cheddar and sour cream.

*This recipe requires a lot of chopping! I get the chicken in the oven first, chop the onions and get them simmering, and then work on the peppers and tomatoes. This way, you can get all the prep work done while the chicken is in the oven.