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

Introduction

This hearty chicken chili infused with Slap Ya Mama Seasoning delivers a bold, Cajun-inspired flavor that’s perfect for cozy dinners. Paired with fluffy white rice and customizable toppings, it’s a satisfying meal that brings warmth and spice to your table.

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 (for topping)
• Avocado slices (for topping)

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 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 as desired. Serve immediately.

Tips & Variations

• Adjust the amount of Slap Ya Mama Seasoning to control the heat and spice level.
• For a vegetarian version, substitute chicken with extra beans or firm tofu.
• Add a splash of lime juice before serving to brighten flavors.
• Use brown rice instead of white rice for a nuttier taste and added fiber.

Storage

Store leftover chili and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat on the stove or microwave until warmed through, adding a splash of water or broth if needed to maintain moisture. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before 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 that typically includes paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. It adds bold, spicy flavor to dishes.

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but it tends to be leaner and may dry out more quickly during cooking. Adjust cooking time accordingly to avoid overcooking.

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

Print Recipe

★★★★★

4.7 from 97 reviews

This hearty Cajun-inspired chicken chili recipe features tender seared chicken thighs simmered with vibrant bell peppers, beans, and a flavorful blend of spices including the bold Slap Ya Mama Seasoning. Served over fluffy white rice and garnished with shredded cheddar, sour cream, and avocado, it’s a comforting, one-pot meal bursting with authentic Cajun flavor.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

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

1. Prepare the Chicken: Pat the chicken thigh pieces dry with paper towels and season generously with salt and pepper to enhance the flavor and promote better browning during searing.
2. 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, searing them for 3-4 minutes per side until nicely browned. Work in batches if necessary to avoid overcrowding. Remove the chicken and set aside.
3. Sauté Vegetables: In the same pot, add chopped onions and bell peppers. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5-7 minutes. Add the minced garlic and sauté for an additional minute.
4. Simmer the Chili: Add the canned diced tomatoes with their juices, rinsed kidney beans, and black beans to the pot. Stir to combine. Pour in the chicken broth and season with Slap Ya Mama Seasoning, chili powder, cumin, and smoked paprika. Stir well to distribute the spices evenly.
5. Cook the Chili: Return the seared chicken pieces to the pot. Bring the mixture to a gentle simmer. Reduce heat to low, cover the pot, and let it cook for at least 30 minutes, up to an hour, stirring occasionally to prevent sticking and develop deep flavors.
6. Season to Taste: After simmering, taste the chili and adjust seasoning as needed with salt, pepper, or additional Slap Ya Mama Seasoning for preferred heat and flavor intensity.
7. Cook the Rice: While the chili is simmering, combine the long-grain white rice, chicken broth, butter, and salt in a medium saucepan. Stir briefly to combine.
8. Simmer the Rice: Bring the rice mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer gently for 18-20 minutes or until the liquid is fully absorbed and the rice is tender.
9. Rest the Rice: Remove the saucepan from heat and let the rice stand, covered, for 5 minutes to finish steaming. Fluff the rice with a fork to separate grains just before serving.
10. Serve: Spoon a generous portion of the chicken chili over a bed of fluffy rice. Garnish with shredded cheddar cheese, sour cream, chopped green onions, hot sauce, and avocado slices as desired. Serve immediately for a warm, satisfying meal.

Notes

• Adjust the Slap Ya Mama Seasoning amount based on your preferred spice level.
• If you don’t have Slap Ya Mama Seasoning, substitute with a Cajun or Creole seasoning blend.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
• For a thicker chili, uncover during the last 10 minutes of simmering to reduce liquid.
• Use brown rice for a healthier variation; cooking time will increase accordingly.

Keywords: chicken chili, Cajun chicken recipe, Slap Ya Mama seasoning, chicken thighs, easy dinner, spicy chili, one pot meal, authentic Cajun flavor