Chunky Chili Chicken

Chunky Chili Chicken

3 reviews, 4.3 star(s). 100% would make again

Ready in 50 minutes

A Family Favorite from the South


1 1/2 pounds boneless skinless chicken thighs; chopped
1 10-oz can whole tomatoes and green chilies; crushed (Rotel)
2 15-oz cans black beans; with liquid
2 cans tomato sauce; (one 15-ounce and one 8-ounce)
1 12-oz can beer; (or substitute chicken stock)
5 tablespoons olive oil
1 large red bell pepper; diced
1 medium sweet onion; chopped
1/3 cup pitted ripe olives; sliced
1 cup baby corn; (optional)
3 cloves garlic; minced
1 1/2 teaspoons cumin seed
1 tablespoon Chili powder
1 teaspoon Dried Oregano
2 teaspoons cilantro leaves; minced (optional)
1/2 cup cheddar cheese; grated
1/8 teaspoon Salt
1/8 teaspoon Pepper

Original recipe makes 6 Servings



In Dutch oven, heat 3 tablespoons olive oil. Add chicken and saute until no longer pink, about 4 minutes each side. Remove chicken from pot; wipe pot dry. Heat remaining oil and saute onion, garlic, bell pepper and cumin seed for 5 minutes, stirring often. Stir in chili powder, oregano, tomatoes and chilies, tomato sauce, beer and salt and pepper. Add chicken back to pot. Cover and simmer on low heat for 20 minutes. Add beans, corn and olives. Simmer 15 minutes longer. Stir in cilantro, if desired. Serve hot topped with cheddar cheese.


Republished with Permission, National Chicken Council

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I have made this twice now and shared it with many friends. It's always a favorite and healthy as well. I love it!!!
Missmae101 4y ago

Wonderful recipe, thanks for posting!
Jharden1979 5y ago

Republished with Permission, National Chicken Council [I posted this recipe.]
tyson 10y ago

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