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Cooking Directions
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Preheat the oven to 425u00b0F. Rub the chicken breasts or cut-up pieces with 1 tablespoon of olive oil, season aggressively with salt and pepper, and set them on a parchment-lined sheet pan.
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Roast until they're very firm to the touch and just cooked through, about 25 minutes. Once the chicken is cool enough to handle, remove the skin and bones and shred the meat with your fingers. Set it aside.
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Meanwhile, heat the remaining 2 tablespoons of olive oil in a large soup pot set over medium-high heat. Add the onions, bell pepper, garlic, cumin, chili powder, pimenton, and a large pinch of salt. Cook, stirring now and then, until the vegetables are softened but not browned, about 10 minutes. Add the tomatoes and another pinch of salt and turn the heat up. Once the mixture comes to a boil, turn the heat to low and cook for 1/2 hour, or until the tomatoes begin to break down and lose their tinny taste.
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Break the tomatoes up a bit with the back of your spoon and add the beans and the reserved chicken to the pot, stirring to combine. Add a splash of water (about 1/3 cup) if the chili is looking a bit dry and simmer for another 15 to 20 minutes before seasoning to taste with salt and pepper. Serve with whatever toppings you like.
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Recipe courtesy Gwyneth Paltrow.
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This recipe was styled by chef Karen Pickus for Good Morning
