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Chunky Chicken and Corn Chili with Spicy Citrus Salsa over Rice


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  • 3 tablespoon vegetable oil, plus more for drizzling
  • 1 1/2 cup white rice
  • Salt and black pepper
  • 5 1/2 cup chicken stock
  • 2 pound chicken tenders, cut into bite-size pieces
  • 1 large onion, chopped
  • 4 large garlic cloves, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 red bell pepper, chopped
  • 1 1/2 tablespoon chili powder
  • 1/2 tablespoon ground cumin
  • 2 tablespoon all-purpose flour
  • 10 ounce box frozen corn kernels
  • 2 oranges
  • Zest and juice of 1 lime
  • 1/4 cup fresh cilantro leaves, coarsely chopped
  • 1/2 cup fresh flat-leaf parsley, coarsely chopped


Adapted from


Step 1

- To make the rice, heat a medium pot with a tight-fitting lid over medium-high heat.
- Add 1 tablespoon of the vegetable oil, once around the pan, then add the rice; stir to coat the rice in the oil and toast lightly, for about 1 minute.
- Season with salt and pepper, than add 2 1/2 cups of the chicken stock and bring to a bubble.
- Cover the pot, reduce the heat to a simmer, and cook for 15 to 18 minutes, until the rice is tender.
- To make the chili, preheat a medium soup pot over medium-high heat with the remaining 2 tablespoons of oil.
- Add the chunked up chicken pieces and season with the salt and pepper.
- Brown the chikcen on all sides for about 3 to 4 minutes.
- Remove the chicken from the pot to a plate and reserve.
- Add a little drizzle of oil to the pot and add the onions, garlic, three fourths of the chopped jalapeno, and the bell peppers.
- Season with the chili powder, cumin, salt and pepper and cook for about 3 minutes, stirring frequently.
- Dust the vegetables liberally with the flour and continue to cook for 1 minute.
- Stir in the remaining 3 cups of the chicken stock to the vegetables, bring up to a bubble, and then stir in the corn and add the chicken back to the pot.
- Turn the heat down to medium low and summer gently for 10 minutes.
- While the chili is simmering, make the spicy citrus salsa.
- With a paring knife, cut the peel and pith from the oranges.
- Cut the peeled oranges into disks and then cut the disks into quarters.
- Toss the oranges in a small mixing bowl with the remaining jalapeno, the lime zest, a little salt and pepper and about 1 tablespoon of the chopped cilantro.
- Stir to combine.
- Once the chili has simmered for 10 minutes, turn off the heat and add the lime juice, the remaining cilantro, and the chopped parsley.
- Taste and check for seasoning and add more salt and pepper if needed.
- If you want a little more heat, add a couple of dashes of hot sauce.
- Fluff the tender rice with a fork and then divide it among 4 serving bowls.
- Top each portion of rice with some of the chili and garnish with a heaping spoonful of the spicy citrus salsa.


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