Hi everyone! Brr…..this super cold weather in Toronto has me feeling a bit “chili” (pardon the pun). Temperatures, like -35C, leave me craving hot comfort foods, which led me to make one of my favourite recipes: Chili Covered Chicken!
Just like the name says, this chili covered chicken is easy to make, not to mention, very delicious and healthy! This is also a great recipe to make when you have vegetables that you need to use up. The vegetables that I used are listed in the recipe below; however, feel free to add or omit any of the vegetables. I layered the chicken over quinoa pasta (you can use any kind or rice, if you’d like) to make this a more filling meal. This recipe can also be cooked in a crockpot and is great as leftovers the next day (Tip: shred the remaining chicken and make Sloppy Joes).
Chili Covered Chicken
- 5-6 chicken breasts (I used boneless, skinless)
- 1 tbsp chili powder
- 2 tsp cayenne pepper
- Salt and pepper, to taste
- 1 medium onion, chopped
- 1 yellow bell pepper, chopped
- 1 jalapeno pepper, sliced
- 2 medium carrots, sliced
- 2 stalks of celery, chopped
- 1 medium zucchini, sliced
- 1 796ml can diced or whole tomatoes
- 1/2 cup Smokey BBQ sauce
- 1 156ml can tomato paste
- 2 garlic cloves, minced
- 1 ½ tsp cumin
- 1 ½ tsp coriander
- 2 tsp oregano
- 1 can kidney beans
- Preheat oven to 400F. Arrange chicken breasts in a large, greased pan. Sprinkle chili powder, cayenne pepper, salt and pepper over chicken. Then, scatter onion, both peppers, carrots, celery and zucchini over the chicken.
- In a blender or food processor, combine the tomatoes, BBQ sauce, tomato paste, garlic and remaining spices. Stir in beans. Pour the tomato mixture over top of the chicken and veggies. Do not stir.
- Cover pan with foil and place in centre of oven. Bake for one hour or until chicken is cooked through.
- Serve with pasta or rice, if desired.