Description
Experience the bold and hearty flavors of Cajun cooking with this Slap Ya Mama Seasoning Chicken Chili served over fluffy white rice. Tender chicken thighs simmered with aromatic vegetables, beans, and a blend of spices create a comforting and flavorful dish perfect for any occasion. Topped with cheddar, sour cream, and avocado slices, this one-pot meal brings a taste of Louisiana right to your table.
Ingredients
Scale
Chicken and 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 assist with browning.
- 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, working in batches if needed to avoid overcrowding. Sear each side for 3-4 minutes until browned, then remove and set aside to retain juices.
- Sauté Vegetables: In the same pot, add the chopped onion and bell peppers. Cook, stirring occasionally, until softened and fragrant, about 5-7 minutes. Add minced garlic and cook for another minute, releasing its aroma without burning.
- Simmer the Chili: Pour in the diced tomatoes with their juices, kidney beans, and black beans. Stir to combine. Add chicken broth, Slap Ya Mama Seasoning, chili powder, cumin, and smoked paprika. Stir well to incorporate all the spices evenly.
- Cook the Chili: Return the seared chicken to the pot. Bring the mixture to a simmer over medium heat, then reduce the heat to low. Cover the pot and let it cook for at least 30 minutes, or up to an hour, stirring occasionally to prevent sticking and allow flavors to meld.
- Season to Taste: After simmering, taste the chili and adjust with additional salt, pepper, or seasoning if needed to suit your preference.
- Cook the Rice: While the chili simmers, combine the rice, chicken broth, butter, and salt in a medium saucepan. Bring to a boil over high heat.
- Simmer the Rice: Reduce heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
- Rest the Rice: Remove the saucepan from heat and let the rice stand, covered, for 5 minutes to steam and fluff up. Use a fork to fluff the rice before serving.
- Serve: Spoon the chicken chili over a bed of fluffy rice. Top with shredded cheddar cheese, a dollop of sour cream, chopped green onions, hot sauce, and avocado slices for an authentic, hearty meal. Serve immediately and enjoy!
Notes
- Adjust the amount of Slap Ya Mama Seasoning based on your spice preference; start with less and add more as desired.
- For extra smoky flavor, consider adding smoked sausage slices along with the chicken.
- If you prefer a thicker chili, cook uncovered for the last 10-15 minutes to reduce the liquid.
- Vegetarian variation: omit chicken and use vegetable broth, add extra beans and vegetables.
- Leftovers store well in the refrigerator for up to 3 days and freeze beautifully.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Keywords: Slap Ya Mama seasoning, Cajun chicken chili, Cajun recipe, spicy chicken chili, one-pot meal, chicken and rice recipe
