Description
This hearty Cajun-inspired chicken chili recipe uses Slap Ya Mama Seasoning for an authentic, bold flavor. Tender chicken thighs simmer with bell peppers, onions, beans, and aromatic spices to create a comforting dish perfect served over fluffy white rice with an array of tasty toppings.
Ingredients
Scale
For the Chicken Chili
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 bell peppers (one red, one green), chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup chicken broth
- 2 tbsp Slap Ya Mama Seasoning (adjust to taste)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Salt and pepper to taste
For the Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tbsp butter
- Salt to taste
For Serving
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Hot sauce
- Avocado slices
Instructions
- Prepare the Chicken: Pat the chicken thigh pieces dry with paper towels and season generously with salt and pepper to enhance flavor before cooking.
- Sear the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken in a single layer, working in batches if needed, and sear for 3-4 minutes per side until nicely browned. Remove chicken and set aside.
- Sauté Vegetables: In the same pot, add chopped onion and bell peppers. Cook while stirring occasionally until they soften, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Simmer the Chili: Pour in the undrained diced tomatoes, kidney beans, and black beans. Stir well to combine. Add chicken broth, Slap Ya Mama Seasoning, chili powder, cumin, and smoked paprika. Mix thoroughly.
- Cook the Chili: Return the seared chicken to the pot. Bring mixture to a simmer, then reduce heat to low. Cover and cook for a minimum of 30 minutes or up to 1 hour, stirring occasionally to let flavors meld.
- Season to Taste: After simmering, sample the chili and adjust salt, pepper, or seasoning amounts as desired.
- Cook the Rice: While the chili simmers, combine rice, chicken broth, butter, and salt in a medium saucepan.
- Simmer the Rice: Bring the rice mixture to a boil over high heat. Then reduce heat to low, cover, and simmer gently for 18-20 minutes until the liquid is absorbed and rice is tender.
- Rest the Rice: Remove the saucepan from heat and let the rice stand, covered, for 5 minutes. Fluff it gently with a fork.
- Serve: Spoon the chicken chili over the bed of fluffy rice. Add shredded cheddar cheese, sour cream, chopped green onions, hot sauce, and avocado slices as toppings as desired. Serve immediately for best flavor.
Notes
- Adjust the amount of Slap Ya Mama Seasoning to your preferred spice level.
- Use chicken thighs for tender, juicy meat; chicken breasts would work but might be less moist.
- You can substitute the beans with your favorite varieties or add more vegetables for extra nutrition.
- Leftover chili stores well in the refrigerator for up to 3 days or freezes for up to 3 months.
- For a low sodium option, use low-sodium broth and canned beans, or rinse beans thoroughly before using.
