The Most Delicious Red Chicken Chili

First you want to bake the chicken. Trust me on this. When you bake the chicken first and then add it to the chili it keeps it moist and flavorful, not stringy. Preheat the oven to 375 F. Place the chicken breasts in a baking dish and sprinkle with salt and pepper. Drizzle a dash of olive oil on them if you want, then bake for about 35 minutes until just done. Let them cool slightly then shred with a fork. Set aside.

For the chili, heat 2 tablespoons of olive oil in a large soup pot over medium heat. While the oil is heating put the onion, carrot, celery, pepper and jalapenos in a food processor and process until they form a kind of paste. Add the vegetables to the oil and season with a dash of salt. Cook, stirring constantly, until they reach a deep golden brown. Add the garlic and tomato paste and cook, stirring constantly, until the entire mixture reaches a deep red color. Y’all, you really want to do this! Once the deep brown has been reached, stir in the chili powder, paprika and cayenne. Slowly add the chicken stock, scraping the bottom of the pot to release all of the brown bits. Let the mixture simmer until the liquid has reduced by half, then add about 3 cups of water. Stir to combine, check for seasonings and adjust as desired, and then step away from the pot. Let this simmer until about 2/3 of the water evaporates. The chili should be thick and rich now. Add the shredded chicken, beans, and corn (if using) and let them all heat through with the chili. Once everything is hot, remove from the heat and serve with whatever you want. Honestly I thought it was so good I just ate it as-is and loved it!