Are you craving a delicious, flavorful meal that's quick to make and satisfying to eat? Look no further! This dry chicken chilli recipe is a fantastic option for a weeknight dinner, or even a fun weekend lunch. Forget soggy chillies; this recipe delivers a vibrant, intensely flavored dish with tender chicken and a delightful mix of spices. It's a perfect example of easy recipes that don't compromise on taste. Prepare to be amazed by how simple it is to create this healthy meal from scratch!
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh cilantro, chopped (for garnish)
Instructions:
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Spice up the chicken: In a medium bowl, toss the chicken cubes with 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and pepper. Make sure the chicken is evenly coated. This step helps build flavor.
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Sauté the aromatics: Heat the remaining olive oil in a large skillet or pot over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and bell peppers and cook for another 3-5 minutes, until slightly tender-crisp.
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Brown the chicken: Add the seasoned chicken to the skillet and cook, stirring occasionally, until browned on all sides and cooked through (about 8-10 minutes). Don't overcrowd the pan; you may need to cook the chicken in batches.
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Simmer to perfection: Stir in the black beans, corn, and diced tomatoes and green chilies. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, or until the flavors have melded and the sauce has thickened slightly.
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Serve and enjoy: Garnish with fresh cilantro and serve hot. This dry chicken chilli is delicious on its own or served with your favorite sides like rice, quinoa, or tortilla chips.
Cooking Tips for the Best Dry Chicken Chilli:
- Adjust the spice level: Feel free to adjust the amount of cayenne pepper to your preference. If you prefer a milder chili, start with less and add more to taste.
- Don't overcook the chicken: Overcooked chicken will be dry and tough. Cook it until it's just cooked through and still juicy.
- Make it ahead: This dry chicken chilli tastes even better the next day! Make it ahead of time and reheat it before serving.
Variations:
- Add some beans: Kidney beans or pinto beans would also be delicious additions.
- Boost the veggies: Feel free to add other vegetables like zucchini, carrots, or mushrooms.
- Make it cheesy: Stir in some shredded cheddar cheese or Monterey Jack cheese during the last few minutes of cooking.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 30-35g
- Fat: 10-15g
- Carbohydrates: 30-35g
This dry chicken chilli recipe is a simple, satisfying, and delicious addition to your repertoire of quick dinner ideas. It's a testament to the power of homemade cooking and a perfect example of delicious dishes that are both healthy and easy to prepare. Enjoy!