Description
This hearty and flavorful Cajun chicken chili is infused with the bold taste of Slap Ya Mama Seasoning, combining tender chicken thighs, beans, and vegetables simmered in a spiced tomato broth. Served over fluffy steamed white rice and garnished with cheddar cheese, sour cream, green onions, hot sauce, and avocado slices, it’s a comforting and vibrant dish perfect for family dinners or casual gatherings.
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 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 the chicken pieces in a single layer (in batches if needed) and sear for 3-4 minutes per side until nicely browned. Remove the chicken and set aside to build flavor in the pot.
- Sauté Vegetables: In the same pot, add chopped onion and bell peppers. Cook, stirring occasionally, until softened and fragrant, about 5-7 minutes. Add minced garlic and sauté for an additional minute to release its aroma.
- Simmer the Chili: Add diced tomatoes with their juices, kidney beans, and black beans to the pot. Stir well to combine. Pour in chicken broth and season with Slap Ya Mama Seasoning, chili powder, cumin, and smoked paprika. Stir thoroughly to distribute flavors evenly.
- Cook the Chili: Return the seared chicken to the pot. Bring the mixture to a gentle simmer, then reduce heat to low. Cover and let cook for at least 30 minutes, or up to an hour, stirring occasionally to meld the flavors and tenderize the chicken.
- Season to Taste: After simmering, taste the chili and adjust salt, pepper, or seasoning levels to your preference for a balanced, bold flavor.
- Cook the Rice: While the chili simmers, combine 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. Then reduce heat to low, cover, and simmer for 18-20 minutes, or until the liquid is fully absorbed and the rice is tender.
- Rest the Rice: Remove the saucepan from heat and let the rice stand, covered, for 5 minutes. Fluff with a fork to separate the grains.
- Serve: Spoon the flavorful chicken chili over a bed of fluffy white rice. Top with shredded cheddar cheese, a dollop of sour cream, chopped green onions, hot sauce, and avocado slices as desired. Serve immediately for a warm and satisfying meal.
Notes
- Adjust the amount of Slap Ya Mama Seasoning to control the spice level according to your preference.
- For a thicker chili, simmer uncovered for the last 10 minutes to reduce excess liquid.
- Leftover chili can be refrigerated for up to 3 days or frozen for up to 3 months.
- To make this dish gluten free, ensure the seasoning and broth are certified gluten free.
- Substitute chicken thighs with chicken breasts if preferred, but thighs provide more moisture and flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
