Chicken Chili With Fried Rice Recipe

Prep and brown the chicken

Pat the chicken pieces dry and season lightly with 0.25 tsp salt and 0.25 tsp black pepper. Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. When the oil shimmers, add the chicken in a single layer (work in two batches if needed). Brown the chicken 3–4 minutes per side until golden but not fully cooked through. Remove browned chicken to a plate and set aside.

Sauté aromatics and build base

Reduce heat to medium and add the remaining 1 tablespoon olive oil to the pot. Add diced onion and cook 4–5 minutes until softened and translucent. Add diced green and red bell peppers and cook 3–4 minutes until slightly softened. Stir in the minced garlic and cook 30 seconds until fragrant. Add the tomato paste and cook 1 minute, stirring, to deepen the flavor.

Add liquids, beans and spices

Stir in the canned diced tomatoes (with juices), chicken broth, chili powder, ground cumin, smoked paprika, dried oregano, remaining 0.75 tsp salt, and remaining 0.25 tsp black pepper. Scrape up any browned bits from the bottom of the pot. Return the browned chicken to the pot along with the drained kidney beans, black beans, and corn. Bring to a gentle simmer.

Simmer

Partially cover the pot and let the chili simmer 15–20 minutes, stirring occasionally, until the chicken is cooked through (internal temp 165°F / 74°C) and the flavors meld. If the chili becomes too thick, add up to 1/4 cup more chicken broth or water to reach desired consistency.

Finish

Stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning with salt, pepper, or more chili powder if desired. Keep warm while you finish the fried rice.

Prep rice and equipment

Use chilled cooked rice (preferably cooked the day before) so grains are separate; break up any clumps with a fork. Have all ingredients measured and ready because stir-frying is quick.

Cook eggs

Heat a large nonstick skillet or wok over medium-high heat and add 1 tablespoon vegetable oil. Pour in the beaten eggs and scramble quickly until just set, about 30–45 seconds. Transfer scrambled eggs to a bowl and set aside.

Stir-fry vegetables and rice

Add the remaining 1 tablespoon vegetable oil to the hot pan. Add thawed peas and carrots and cook 1–2 minutes until warmed. Add the chilled rice and spread it out in the pan; let it sit 30–45 seconds to develop slight crispness. Stir and toss the rice with the vegetables until well combined and heated through, 2–3 minutes.

Season and finish fried rice

Push the rice to one side of the pan, add the scrambled eggs back in (or chop and stir into the rice), then add soy sauce, sesame oil, sliced green onions, 0.25 tsp salt, and 0.25 tsp black pepper. Toss thoroughly to combine and taste; adjust soy sauce or salt if needed. Remove from heat.

Portion fried rice into shallow bowls or plates. Ladle a generous serving of chicken chili over the rice (or serve chili alongside the rice, as preferred).

Top with optional shredded cheese, a dollop of sour cream or Greek yogurt, extra cilantro, a squeeze of lime, and hot sauce if desired.

Serve immediately while hot.