Slap Ya Mama Cajun Chicken and Bean Chili with Fluffy Rice Recipe

Introduction

Experience the bold, spicy flavors of Cajun cooking with this hearty chicken chili featuring Slap Ya Mama Seasoning. This dish combines tender chicken, colorful vegetables, and smoky spices, served over fluffy white rice for a comforting meal that’s perfect any day of the week.

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
• 1 cup long-grain white rice
• 2 cups chicken broth (for rice)
• 1 tbsp butter
• Salt to taste (for rice)
• Shredded cheddar cheese (for topping)
• Sour cream (for topping)
• Chopped green onions (for topping)
• Hot sauce (optional, for serving)
• Avocado slices (optional, for serving)

Instructions

1. Step 1: Pat the chicken thigh pieces dry with paper towels and season generously with salt and pepper.
2. Step 2: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken in a single layer (in batches if needed) and sear for 3-4 minutes per side, until browned. Remove chicken and set aside.
3. Step 3: Add chopped onion and bell peppers to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
4. Step 4: Pour in diced tomatoes (undrained), kidney beans, and black beans. Stir well. Add 1 cup chicken broth, Slap Ya Mama Seasoning, chili powder, cumin, and smoked paprika. Stir to combine.
5. Step 5: Return the seared chicken to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally.
6. Step 6: After simmering, taste the chili and adjust the seasoning as needed.
7. Step 7: While the chili is simmering, combine rice, 2 cups chicken broth, butter, and salt in a medium saucepan.
8. Step 8: Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all liquid is absorbed.
9. Step 9: Remove the rice from heat and let stand, covered, for 5 minutes. Fluff with a fork.
10. Step 10: Ladle the chicken chili over a bed of fluffy rice. Top with shredded cheddar cheese, sour cream, chopped green onions, and optional hot sauce or avocado slices. Serve immediately.

Tips & Variations

• Adjust the amount of Slap Ya Mama Seasoning to control the heat level according to your preference.
• For a smoky twist, add a few dashes of liquid smoke or use smoked sausage instead of chicken thighs.
• Use brown rice or cauliflower rice for a healthier or low-carb alternative.
• Add corn kernels for extra sweetness and texture.

Storage

Store any leftover chili and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The chili can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breasts can be substituted but may result in a leaner, less juicy dish. Be careful not to overcook them to keep the meat tender.

What if I don’t have Slap Ya Mama Seasoning?

You can substitute with a Cajun seasoning blend or a mix of paprika, garlic powder, onion powder, cayenne pepper, thyme, and oregano for a similar flavor profile.

Slap Ya Mama Cajun Chicken and Bean Chili with Fluffy Rice Recipe

Print Recipe

★★★★★

4.9 from 147 reviews

This hearty and flavorful Cajun-inspired chicken chili features tender boneless chicken thighs simmered with a vibrant blend of vegetables, beans, and Slap Ya Mama Seasoning. Served over fluffy long-grain white rice and topped with cheddar cheese, sour cream, green onions, hot sauce, and avocado slices, it makes for a comforting, satisfying meal packed with bold spices and textures.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

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

1. Prepare the Chicken: Pat the chicken thigh pieces dry with paper towels and season generously with salt and pepper.
2. Sear the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken in a single layer (in batches if needed) and sear for 3-4 minutes per side, until browned. Remove chicken and set aside.
3. Sauté Vegetables: Add chopped onion and bell peppers to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
4. Simmer the Chili: Pour in diced tomatoes (undrained), kidney beans, and black beans. Stir well. Add chicken broth, Slap Ya Mama Seasoning, chili powder, cumin, and smoked paprika. Stir to combine.
5. Cook the Chili: Return the seared chicken to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally.
6. Season to Taste: After simmering, taste the chili and adjust the seasoning as needed.
7. Cook the Rice: While the chili is simmering, combine rice, chicken broth, butter, and salt in a medium saucepan.
8. Simmer the Rice: Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all liquid is absorbed.
9. Rest the Rice: Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
10. Serve: Ladle the chicken chili over a bed of fluffy rice. Top with your favorite toppings such as shredded cheddar cheese, sour cream, chopped green onions, hot sauce, and avocado slices. Serve immediately.

Notes

• You can adjust the amount of Slap Ya Mama Seasoning to suit your preferred spice level.
• For a thicker chili, simmer uncovered for the last 10 minutes to reduce excess liquid.
• Leftovers can be stored refrigerated for up to 3 days or frozen for longer storage.
• Replace chicken broth with vegetable broth for a lighter flavor.
• Serve with cornbread or crusty bread for a complete meal.

Keywords: Slap Ya Mama Seasoning, Cajun chicken chili, chicken chili recipe, spicy chicken chili, hearty chili, Cajun seasoning, one pot meal, comfort food