Description
Experience the bold, smoky flavors of Cajun cuisine with this hearty Slap Ya Mama Chicken Chili served over fluffy white rice. This one-pot meal features tender chicken thighs simmered with vibrant bell peppers, onions, beans, and a perfect blend of Slap Ya Mama Seasoning and spices, creating a comforting dish bursting with flavor. Topped with cheddar cheese, sour cream, green onions, and avocado slices, this recipe offers a satisfying taste of authentic Cajun cooking perfect for family dinners.
Ingredients
Scale
Chicken and Main Ingredients
- 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 using paper towels and season them generously with salt and pepper to enhance flavor before cooking.
- Sear the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces in a single layer, working in batches if necessary, and sear each side for 3-4 minutes until browned. Remove and set aside.
- Sauté Vegetables: In the same pot, add chopped onion and bell peppers. Cook while stirring occasionally until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Simmer the Chili: Pour in the can of diced tomatoes with juice, kidney beans, and black beans. Stir well to combine. Add 1 cup of 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 the mixture to a simmer, then reduce the heat to low. Cover and cook for at least 30 minutes, up to an hour, stirring occasionally to blend flavors.
- Season to Taste: After simmering, taste the chili and adjust salt, pepper, or seasoning amount according to your preference.
- Cook the Rice: While the chili simmers, combine long-grain white rice, 2 cups chicken broth, butter, and salt in a medium saucepan.
- Simmer the Rice: Bring the saucepan to a boil over high heat. Then reduce the heat to low, cover, and simmer for 18-20 minutes until all liquid is absorbed and rice is tender.
- Rest the Rice: Remove the saucepan from heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork before serving.
- Serve: Spoon the chicken chili 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 for best flavor.
Notes
- You can adjust the amount of Slap Ya Mama Seasoning to control the spiciness.
- Use chicken thighs for more tender and juicy chili, but chicken breasts can be substituted if preferred.
- For a slower cooking option, simmer the chili longer to deepen the flavors.
- Leftover chili freezes well for up to 3 months; thaw before reheating.
- Serve with cornbread or steamed vegetables for a complete meal.
- For a spicier kick, add additional hot sauce or cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
