Chicken Chili with Corn
This recipe, perfect for 6-8 servings, is a lighter take on the classic chili con carne, swapping out the traditional beef for succulent chicken. In just 40 minutes, you can create a hearty and satisfying dish that will warm your soul.
Back when I worked as a chef in a local restaurant, we often prepared a classic chili con carne for our Spanish guests. Today, we present a lighter version that showcases the versatility of chicken. Let’s dive into the ingredients and preparation!
Enjoy!
Chicken Chili with Corn
Ingredients
- 1.2 kg chicken breast
- 1 onion
- 3 carrots
- 2 parsnips
- 1 red pepper
- 1 small zucchini
- salt
- pepper
- paprika
- cajun seasoning
- 2 cans tomato pulp
- 1 tbsp olive oil
- 200 g sweet corn
- 2 cans red beans
- 400 g rice
Instructions
- Finely chop the onion, and cut the carrots and parsnips into 1-2 cm ( 1/2 – 3/4 of an inch) pieces and cook them together with the onion.
- While the vegetables are cooking, dice the chicken breast, zucchini and bell pepper and add to the pot to cook.
- When the chicken begins to brown, add the Cajun seasoning, paprika, salt and pepper and simmer for 1-2 minutes, then add the canned tomatoes. Cook over low heat for about 10-15 minutes, then add the canned red beans (beans and liquid) and corn.
- Simmer until the chili reaches the right consistency.
- You can add chili peppers if you like it hot and also whatever herbs you like.
Notes
Related: Chicken Tikka Masala
Related: Roasted Mexican Chicken
Related: Parmesan Herb Crusted Chicken w/ Mashed Potatoes
Related: Soy & Sweet Chili Chicken Wings
Related: Turkish Chicken Wings with Vegetables Couscous
Related: Dark Beer Chicken Wings with Mashed Potatoes & Spicy Tomato Sauce
Related: Pulled Chicken Tacos with Tomatillo Salsa
