Chicken Chili Over Rice Recipe

Ash Tyrrell

Chicken Chili Over Rice Recipe

I make this chicken chili over rice recipe every single time the weather turns cold, and honestly, it's become one of those meals my family just expects to repeat. I first started making a version of this as a quick chili rice recipe on a busy weeknight, and it turned into a full-blown obsession

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Prep Time 10

Cook Time 40

Servings: 6

Ingredients Method Notes

Ingredients

boneless skinless chicken thighs (1 ½ lbs, cut into bite-size pieces) – thighs stay juicy and don't dry out the way chicken breast can
ground cumin 2 tsp, divided – the backbone flavor of any good white chicken chili
chili powder 1 ½ tsp – adds warmth without making the dish too spicy
avocado oil 2-3 tbsp – handles high heat well for a good sear on the chicken
unsalted butter 2 tbsp – lets you control the salt level in the base
onion 1 medium, chopped – yellow onion gives a more robust flavor than sweet onion here
minced garlic 1 tbsp – don't skip fresh garlic, the jarred kind just isn't the same
dried oregano ¾ tsp – rounds out the Tex-Mex flavor profile
all-purpose flour ¼ cup – this is what thickens the sauce, so don't rush stirring it in
diced green chiles 2 cans, 4 oz. each – pick mild ones unless you really want heat
pinto beans 2 cans, 15 oz. each, drained and rinsed – Great Northern or navy beans work too if that's what's in your pantry
chicken broth 3 cups – use low-sodium so you can control the seasoning yourself
heavy cream ¼ cup – this is the secret to that creamy, almost soup-like texture
salt and fresh ground black pepper to taste – season in layers, not all at once
dry white rice 1 ½ cups – jasmine or long-grain both work great as the base
pico de gallo for serving – fresh, never the jarred kind, for the best crunch
green onions sliced (for serving) – adds color and a mild bite on top

Method

Toss your chicken pieces in a bowl with half the cumin, the chili powder, salt, and pepper. Heat oil in your Dutch oven until it's glistening, then add the chicken in batches so it doesn't steam. Cook it for 4-5 minutes until golden brown on both sides, then set it aside on a plate.
In that same pot, melt the butter and toss in your chopped onions. Cook for 2-3 minutes until they've softened up nicely. Stir in the garlic, oregano, and the rest of the cumin, letting it cook for about 30 seconds until it's fragrant and your kitchen smells incredible.
Sprinkle the flour directly into the pot and stir constantly for about a minute. This step is what gives the chili its signature creamy body, so don't skip it or rush through it. It should look like a light, pale paste coating the onions before you move forward.
Add in the chiles, beans, broth, and your browned chicken back into the pot. Season with a bit more salt and pepper, then bring it to a simmer. Cover it partially and let it cook on medium-low for 20 minutes, stirring occasionally so nothing sticks to the bottom.
Once the chili has thickened up and the chicken is fully cooked through, stir in the heavy cream. Let it simmer for another 1-2 minutes until everything turns silky and rich. Give it a final taste and adjust the salt if needed before turning off the heat.
While the chili simmers, bring water and rice to a boil in a separate saucepan, then reduce to a simmer until the water's absorbed. Fluff it with a fork and spoon it into bowls. Ladle the chili generously over the rice, then top with pico de gallo and green onions.

Notes

I always cook my rice separately instead of tossing it right into the chili pot, because it keeps the texture from going mushy.
I like doubling the batch on Sundays since this chili freezes beautifully and saves me a weeknight later.
I never skip searing the chicken first because the browned crust adds so much flavor to the whole pot.
I keep a splash of extra broth on hand in case the chili thickens up more than I want while it sits.
I taste and re-season right before serving, since the flavors mellow out a bit as it simmers.