Chicken Chili Corn Chip Pie

1. 1

   For the chicken: Add the whole chicken to boiling water and boil until thoroughly and safely cooked.

2. 2

   (The skin should take on a visible color change, the temperature can vary depending on the stove, but typically, so long as the water is boiling, you are good to go.)

3. 3

   Remove from the water and allow the chicken to drain and cool.

4. 4

   Pull the meat in strips from the bone.

5. 5

   For the sauce: In a large saucepan, toast the garlic in the oil over high heat until lightly browned, 1 to 3 minutes.

6. 6

   Add half the chicken broth and the peppers and sweat for 2 minutes.

7. 7

   Add the tomato paste and crushed tomatoes and bring to a boil.

8. 8

   Fold in the pulled chicken.

9. 9

   Reduce the heat, add the remaining chicken broth, and allow the mixture to simmer 5 to 10 minutes while stirring continuously.

10. 10

    Keep warm.

11. 11

    For the chili base: In a large saucepan, coat the bottom of the pan with the oil and sweat the onions and peppers over low heat .

12. 12

    Stir often enough to avoid browning.

13. 13

    Add the crushed tomatoes and spices and bring to boil.

14. 14

    Add the beans and reduce the heat to a simmer.

15. 15

    Let the base reduce to the thickness you like in your chili.

16. 16

    Mix in the chicken and sauce and bring back to a boil.

17. 17

    Serve the chili with corn chips, shredded cheese, shredded lettuce, diced tomatoes, sour cream, and/or sliced jalapenos.

* Per serving · 4 servings · Values may vary.