Description
This Cajun White Chicken Chili is a flavorful, hearty dish that combines tender seasoned chicken thighs with a classic Cajun trinity of onion, bell pepper, and celery, simmered with Creole cream-style navy beans and Rotel tomatoes. Perfect for a comforting meal, this chili offers a perfect balance of spice and creaminess, served optionally over rice.
Ingredients
Scale
For the Seasoned Chicken
- 2 pounds boneless, skinless chicken thighs, excess fat removed
- ¾ teaspoon chili powder
- ½ teaspoon cumin
- 2 teaspoons dried parsley flakes
- 1 teaspoon paprika
- Salt, black pepper, and cayenne pepper to taste
For the Cajun White Chicken Chili
- 3 to 4 tablespoons oil or butter
- 1 medium-sized yellow onion, chopped
- 1 medium-sized green bell pepper, chopped
- 2 celery ribs, trimmed and chopped
- 2 tablespoons minced garlic (6 to 8 cloves)
- 2 cups chicken broth (have extra on hand just in case)
- 2 16-ounce cans Blue Runner Creole Cream-Style Navy Beans, undrained (or canned navy beans, see notes)
- 1 10-ounce can Rotel tomatoes with green chilis, undrained
- Additional salt, black pepper, and cayenne pepper, if needed
- Cooked rice for serving, optional
Instructions
- Prepare the Chicken: Cut the boneless, skinless chicken thighs into bite-sized pieces. Place them into a large bowl and season thoroughly with chili powder, cumin, parsley flakes, paprika, salt, black pepper, and cayenne pepper to taste. Set aside to let the flavors meld.
- Brown the Vegetables: In a 5-quart enameled cast iron Dutch oven, deep skillet, or large pot, heat 3 tablespoons of oil or butter over medium heat. Add the chopped yellow onion, green bell pepper, and celery—known as the Cajun trinity—and cook until they are about halfway browned, releasing their aroma and flavors.
- Cook the Chicken: Stir the seasoned chicken pieces into the partially browned vegetables. If necessary, add a bit more oil or butter. Continue to cook until the chicken and vegetables are browned and cooked through, developing deep flavor.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, ensuring the garlic releases its fragrance without burning.
- Add Remaining Ingredients: Pour in the chicken broth, Creole cream-style navy beans (undrained), and Rotel tomatoes with green chilis (undrained). Stir to combine all ingredients evenly.
- Simmer the Chili: Bring the mixture to a boil, then reduce heat to medium-low. Cover partially with a lid and simmer for 30 minutes, stirring frequently to prevent sticking and to allow flavors to meld together into a rich, hearty chili.
- Finish and Serve: Taste and add additional salt, black pepper, or cayenne pepper if needed for preferred seasoning. Serve the chili hot, either on its own or over freshly cooked rice if desired.
Notes
- You can use canned navy beans instead of Creole navy beans. If using regular canned navy beans, add an additional ½ to 1 cup of chicken broth during cooking to maintain the optimal chili consistency.
- If substituting chicken thighs with boneless chicken breasts, tenderize by pounding with a meat mallet before seasoning. Alternatively, soak breast pieces in salty water for 20 minutes, then drain and season as directed to ensure tenderness in the chili.
