Chicken Chili with Rice, Lime, and Chips

Introduction

This chili leans a little broader and more generous than the classic ground-meat version. Chicken, beans, corn, and plenty of vegetables make it substantial without making it fussy, while cheese, sour cream, lime, and chips on top keep it firmly in comfort-food territory.

It is the kind of dinner that works well when everyone at the table wants to build their own plate. Put out the rice, chips, lime, and cheese separately and let people decide whether they want it sharper, richer, or with a bit more crunch.

Step-by-step

Ingredients

• 300 g jasmine rice or long-grain rice (10.5 oz)
• 600 ml water (2.5 cups)
• 700 g chicken thighs or chicken breast (1.5 lb)
• 1 yellow onion, roughly chopped
• 2 carrots, diced
• 1 red bell pepper, diced
• 1 small zucchini, diced
• 150 g mushrooms, sliced (5 oz)
• 2 garlic cloves, finely chopped
• 20 ml neutral oil (1.5 tbsp)
• 25 g tomato paste (1 tbsp)
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 0.5-1 tsp chili powder or cayenne
• 1 tsp black pepper
• 10-12 g salt (0.35-0.4 oz), or to taste
• 1 can chopped tomatoes (400 g / 14 oz)
• 200 ml water (0.85 cup)
• 1 can kidney beans, rinsed and drained
• 1 small can corn, drained
• 150 g grated cheese (5 oz)
• 150 g sour cream (5 oz)
• 1 lime, cut into wedges
• Tortilla chips, for serving

Method

1. Mix the cumin, paprika, garlic powder, oregano, chili powder, half the black pepper, and 1 tsp of the salt in a small bowl. Cook the rice according to the packet, or use 300 g rice and 600 ml water, then let it rest with the lid on.
2. Cut the chicken into rough chunks. Season lightly with a little of the spice mix.
3. Heat the oil in a large pot or Dutch oven. Brown the chicken over medium-high heat for 4-5 minutes. It does not need to be fully cooked yet. Transfer to a plate.
4. Add the onion, carrots, bell pepper, zucchini, and mushrooms to the pot. Cook for 6-8 minutes until the vegetables soften and start to take on a little colour. Add the garlic toward the end.
5. Stir in the tomato paste and the rest of the spice mix. Let it cook for 30-60 seconds.
6. Add the chopped tomatoes, 200 ml water, kidney beans, and corn. Return the chicken to the pot and let everything simmer for 20-25 minutes.
7. Use two forks or a spoon to pull the chicken into rough shreds in the pot. Taste and adjust with the remaining salt and pepper. Let it bubble for a few more minutes until the chili is thick and rich.
8. Spoon rice onto plates and top with the chicken chili, grated cheese, and sour cream. Serve with lime wedges and tortilla chips on the side.

Tips

Squeeze the lime over everything right before serving; it lifts the whole pot and keeps the cheese and sour cream from feeling heavy. You can use chicken stock for part of the liquid if you want a deeper version, but this simpler one is already very good.

The leftovers keep well and are arguably even better the next day. They are also excellent in tortillas, on baked potatoes, or folded into quesadillas.