Chicken Chili Recipe

Prep the chicken

Trim excess fat from the chicken and cut into 1 to 1.5 cm (about 1 inch) bite-size pieces. Season the pieces evenly with 1 tsp kosher salt and 3/4 tsp black pepper. Set aside.

Prepare aromatics and vegetables

Peel and finely chop the onion. Mince the garlic cloves and grate the fresh ginger. Seed the bell peppers and slice them into 1 cm strips. Measure spices (cumin, chili powder, smoked paprika, oregano, optional red pepper flakes) near the stove.

Brown the chicken

Heat a large, heavy-bottomed skillet or sauté pan over medium-high heat. Add 2 tbs vegetable oil and let it heat until shimmering. Working in a single layer (do not crowd the pan), add the chicken pieces and sear until golden on the first side, about 3 minutes; flip and brown the other side another 2 minutes. You are not cooking through — just developing color. Transfer browned chicken to a plate and set aside. If necessary, add up to 1 tbs more oil between batches.

Sauté aromatics

Reduce the heat to medium. Add the chopped onion to the same pan and cook, stirring, until softened and beginning to color, about 5 minutes. Add the grated ginger and minced garlic and cook 30–45 seconds until fragrant (do not burn).

Toast the spices and add tomato paste: Sprinkle the ground cumin, chili powder, smoked paprika, dried oregano and, if using, red pepper flakes into the pan. Stir for 20–30 seconds to toast and bloom their aroma. Add 2 tbs tomato paste and cook, stirring, 1 minute to caramelize slightly — this deepens the tomato flavor.

Deglaze and build the sauce: Pour in 240 ml chicken broth to deglaze the pan, using a wooden spoon to scrape up browned bits. Add 400 ml tomato sauce (crushed tomatoes or passata) and the reserved browned chicken along with any juices on the plate. Stir to combine. If the sauce seems very acidic, add 1/2 tsp sugar to balance.

Simmer to cook chicken: Bring the sauce to a gentle simmer, then reduce heat to low, cover partially, and simmer for 18–22 minutes, stirring occasionally, until the chicken is cooked through and tender (internal temperature 74°C/165°F for chicken).

Add bell peppers and finish: With about 5 minutes left in the simmer, stir in the sliced bell peppers so they remain slightly crisp and bright. Continue to simmer uncovered for the final 4–5 minutes to meld flavors and slightly reduce the sauce.

Adjust seasoning and finish with herbs and acid: Taste and adjust salt (add remaining 1/2 tsp salt if needed) and black pepper. Remove from heat, stir in 3 tbs chopped cilantro and squeeze the juice of 1 lime (about 1 tbs). Stir to combine. Let rest 2–3 minutes before serving so flavors settle.

Serve: Spoon the chicken chili over hot steamed rice (see Rice section). Garnish with additional cilantro if desired.

Rinse the rice

Place 1.5 cups long-grain rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain thoroughly. Rinsing removes excess surface starch and keeps the rice fluffy.

Cook the rice: In a medium saucepan, combine the rinsed rice, 3 cups water, 1/2 tsp kosher salt, and 1 tbs butter or oil. Bring to a boil over medium-high heat uncovered.

Simmer gently: Once boiling, reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes (do not lift the lid). After 15 minutes, remove from heat and let the rice rest, covered, for 8–10 minutes.

Fluff and serve: Uncover and fluff the rice with a fork. Transfer to plates or a serving bowl and top with the chicken chili.