Slap Ya Mama Cajun Chicken and Bean Chili with Rice Recipe

Introduction

This Chicken Chili recipe infused with Slap Ya Mama Seasoning brings bold Cajun flavors right to your kitchen. It’s a hearty, comforting dish perfect for cozy dinners and packed with tender chicken, beans, and spices. Pair it with fluffy white rice and your favorite toppings for a satisfying, flavorful meal.

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
• 1 tbsp butter
• Salt to taste
• 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 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, 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 from heat and let stand, covered, for 5 minutes. Fluff rice 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, hot sauce, and avocado slices if desired. Serve immediately.

Tips & Variations

• Adjust the amount of Slap Ya Mama Seasoning to control the heat and spice level according to your preference.
• Use chicken breasts instead of thighs for a leaner option, but be careful not to overcook to keep it tender.
• For a vegetarian twist, replace chicken with extra beans or firm tofu, and use vegetable broth instead of chicken broth.
• Serve with cornbread or crusty bread to soak up the flavorful sauce.

Storage

Store any leftover chili and rice separately in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove or microwave until heated through. You can also freeze the chili for up to 3 months; thaw overnight in the fridge before reheating. Rice freezes well too but may become a bit drier, so add a splash of water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is Slap Ya Mama Seasoning?

Slap Ya Mama Seasoning is a popular Cajun spice blend from Louisiana, featuring a mix of paprika, garlic, onion, cayenne, and other spices. It adds a distinctive, bold flavor and gentle heat to dishes.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it uses plain rice and typical canned beans and tomatoes. Just be sure to check that the Slap Ya Mama Seasoning and chicken broth you use are labeled gluten-free, as formulations can vary.