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

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★★★★★

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.

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

  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

Find it online: https://cheflenacooks.com/slap-ya-mama-cajun-chicken-and-bean-chili-with-fluffy-rice-recipe/