Description
This hearty Cajun-inspired chicken chili features tender boneless chicken thighs simmered with vibrant bell peppers, tomatoes, beans, and a bold blend of Slap Ya Mama seasoning and spices. Served over fluffy white rice and topped with cheddar cheese, sour cream, green onions, hot sauce, and avocado slices, this dish delivers a flavorful, comforting meal perfect for gatherings and weeknight dinners.
Ingredients
Scale
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
Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tbsp butter
- Salt to taste
Toppings (Optional)
- 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 and ensure a good sear.
- Sear the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces in a single layer, searing for 3-4 minutes per side until browned. Do this in batches if necessary to avoid overcrowding. Remove chicken and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion and bell peppers. Cook, stirring occasionally, until softened, about 5-7 minutes. Add minced garlic and sauté for an additional 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 pieces to the pot. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, up to 1 hour, stirring occasionally to develop rich flavors and tenderize the chicken.
- Season to Taste: After simmering, taste the chili and adjust seasoning with salt, pepper, or additional spices if desired.
- Cook the Rice: While the chili simmers, combine the long-grain white rice, chicken broth, butter, and salt in a medium saucepan.
- Simmer the Rice: Bring the rice mixture to a boil over high heat. Reduce heat to low, cover, and cook for 18-20 minutes or until the liquid is fully absorbed and rice is tender.
- Rest the Rice: Remove the saucepan from heat and let the rice stand, covered, for 5 minutes. Fluff gently with a fork to separate grains.
- Serve: Ladle the chicken chili over a bed of fluffy white rice. Top with shredded cheddar cheese, sour cream, chopped green onions, hot sauce, and avocado slices as desired. Serve immediately for best taste.
Notes
- Adjust Slap Ya Mama Seasoning amounts according to your preferred spice level.
- Searing the chicken adds depth to the chili’s flavor but can be skipped for a quicker prep.
- For a thicker chili, simmer uncovered for the last 10 minutes to reduce liquid.
- Use fresh toppings like avocado and green onions to add texture and freshness.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days.
- This recipe can be doubled or halved easily depending on serving needs.
