Description
This hearty Cajun-inspired chicken chili recipe features tender boneless chicken thighs simmered with bell peppers, onions, beans, and a robust blend of spices including the signature Slap Ya Mama Seasoning. Served over fluffy long-grain white rice and topped with cheddar cheese, sour cream, green onions, hot sauce, and creamy avocado slices, this dish is a flavorful and satisfying meal perfect for any day.
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
- 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, ensuring the meat is well-flavored before cooking.
- Sear the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces in a single layer (work in batches if necessary) and sear for 3-4 minutes per side until deeply browned. Remove the chicken from the pot and set aside.
- Sauté Vegetables: Add the chopped onion and bell peppers to the same pot. Cook, stirring occasionally, until softened and fragrant, about 5-7 minutes. Then add minced garlic and cook for an additional minute to release its aroma.
- Simmer the Chili: Pour in the undrained diced tomatoes, kidney beans, and black beans. Stir thoroughly. Add 1 cup chicken broth, Slap Ya Mama Seasoning, chili powder, cumin, and smoked paprika. Stir everything together to combine the flavors.
- Cook the Chili: Return the seared chicken pieces to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for at least 30 minutes, up to 1 hour, stirring occasionally to prevent sticking and to develop deep flavors.
- Season to Taste: After simmering, taste the chili and adjust the seasoning with additional salt, pepper, or Slap Ya Mama Seasoning if desired.
- Cook the Rice: While the chili is simmering, combine 1 cup of long-grain white rice, 2 cups chicken broth, butter, and salt in a medium saucepan.
- Simmer the Rice: Bring the mixture to a boil over high heat. Then reduce heat to low, cover the saucepan, and let it simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
- Rest the Rice: Remove the rice from heat and keep it covered for 5 minutes to steam. Afterwards, fluff the rice gently with a fork to separate the grains.
- Serve: Spoon the chicken chili generously over a bed of fluffy rice. Top with shredded cheddar cheese, sour cream, chopped green onions, hot sauce, and avocado slices as desired. Serve immediately while hot and enjoy the rich Cajun flavors.
Notes
- You can adjust the amount of Slap Ya Mama Seasoning to fit your preferred spice level.
- Cooking the chicken in batches ensures a nice sear without overcrowding the pot.
- Simmering the chili longer can deepen the flavors, so feel free to extend the cooking time up to 1 hour.
- For a spicier kick, add extra chili powder or hot sauce to taste.
- This recipe is perfect for meal prep and tastes even better the next day as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
