This is one of my son’s preferred comfort food meals. There are no worries about throwing out leftovers with this delicious dinner, the resident teenage appetites have even been known to warm this up for breakfast the next morning.
When serving both meat eaters and vegetarians for dinner, this is also a very useful dish because the chili is essentially vegetarian anyway and except for the last of the cooking time it does not come into contact with the roasted chicken pieces. It’s therefore very easy to separate as many servings of the chili as necessary before pouring the remainder over the chicken for the meat eaters. Recipes like this make it so simple to navigate such different dietary restrictions… and deliciously so too.
- One whole 3 lb chicken, cut in individual pieces
- salt and peppe to season
- Aprox. 1 tbsp chili powder to season the chicken
- 3 tbsp olive oil
- 3 cloves minced garlic
- 1 medium red onion finely diced
- 1 cup tomato sauce
- 4 cups canned diced tomatoes
- 1 red bell pepper diced
- 1 cup frozen sweet corn
- 1 large can black beans rinsed
- 1 tbsp cumin
- 2 tbsp chili powder
- 3 tbsp molasses or 4 tbsp brown sugar
- 2 tsp ground chipotle powder or more to taste
- 1/2 tsp ground black pepper
- 1 tsp salt
Preheat the oven to 375 degrees F.
Season the chicken pieces with sat and pepper and sprinkle with chili powder.
Roast for 45 minutes on a baking sheet. Don't crowd the pieces too closely, there should be space between them.
In a large pot heat the olive oil over medium heat.
Add the garlic and red onion and cook until the onions soften.
Add all of the remaining ingredients and simmer slowly for about 45 minutes.
Transfer the roasted chicken pieces to a large casserole dish or roasting pan. Pour the cooked chili over the chicken, cover and return to the oven for 20-30 minutes.
Serve over plain steamed rice.