• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Features
    • Cookbook Reviews
    • Ingredient of the Week
    • Sunday Dinner
    • Fitness Goals
  • Travel
  • About
    • Privacy Policy
    • Cookie Policy
  • Work With Me

Katie at the Kitchen Door

Globally-inspired, seasonal recipes

3 January 8, 2012 Food

Chili-Chicken Stew with Black Beans and Rice

I really wanted to call this “the fastest soup in the west.”  ‘Cuz, you know, I just cut up some chicken and opened some cans and threw in some spices and BAM, there was dinner.  No pre-meditation, just a sudden flash of inspiration followed by a rush to the kitchen to create the meal I has just tasted in my imagination.  And, you know, it’s Southwestern, and it was fast, so… fastest soup in the west?  Yes?  Man, my cheesy side is just dying to get out right now.  Dying.  But I feel a little better at least having told you how kinda-funny I think I am.

Anyway, this recipe was created mostly out of laziness.  On the cleanse menu for Saturday night was Pink Parsley’s Red Chile Chicken with Black Beans and Rice, which has been on my to-make list for almost forever, but I was procrastinating making dinner because I didn’t feel like making multiple components to a meal (although on looking back at that recipe, it actually is pretty easy.  Still, one pan is better than two).  Plus, I wanted soup.  Big, hearty, spicy soup.  So I took the four ingredients in the name of that recipe (chile, chicken, black beans, and rice), and morphed them into a soup in my head.  And once I got the idea of a spicy, tomatoey chicken soup, I couldn’t shake it, so I went down to the kitchen and made the soup I was imagining.  And it turned out really good, for very, very minimal effort. So I wrote down the recipe, and here it is.  Make it when you’re feeling under the weather or lazy or bland or too tired to make anything else, and I’m pretty sure you’ll be pleased with the results.

I included this recipe as part of my winter cleanse rotation – you can find the rest of the recipes for the week here.

Chili-Chicken Stew with Black Beans and Rice

A Katie at the Kitchen Door original.  Serves 4.

  • 2 TBS olive oil
  • 1 onion, diced
  • 1 TBS minced garlic
  • 2 chicken breasts, cut into bite sized pieces
  • 2 tsp sauce from canned chipotles in adobo
  • 1 TBS harissa (or chili-powder, adjust amount to spiciness of your favorite brand of chili powder)
  • 2 tsp dried oregano
  • 1 (28-oz.) can crushed tomatoes
  • 1 (15 oz.) can black beans, rinsed and drained
  • 3/4 c. rice
  • 3 c. chicken stock
  • 1 c. water
  • 1 bay leaf
  • 1/2 c. frozen corn
  • fresh cilantro, lime wedges, and jack cheese for garnish (optional)
  1. Heat olive oil in a large saucepan over medium-heat, and add onion once oil is hot.  Sautee onion for 3-4 minutes, until translucent, then add garlic, and sautee for another minute.  Add chicken pieces, chipotle sauce, harissa, and oregano, and brown chicken on all sides, which should take about 2-3 minutes, stirring frequently.
  2. Add tomatoes, beans, rice, stock, water, and bay leaf to pot.  Bring to a boil, then lower heat and simmer on low, uncovered, for about 30 minutes.  Check pot occasionally during this time, and add water if necessary to keep rice covered.  After 30 minutes, check chicken and rice for doneness, then add frozen corn and cook for another 2 minutes.  Remove from heat, and serve hot, garnished with cilantro, freshly squeezed lime juice, and jack cheese.
3

Share this:

  • Tweet

Categories: Food Tags: black bean, chicken, chili, corn, rice, spicy

Previous Post: « Fried Chickpeas with Orange-Mint-Yogurt Sauce
Next Post: Winter Cleanse: Week 1 – Menu and Recipes »

Reader Interactions

Comments

  1. Michelle says

    March 2, 2012 at 7:23 pm

    Made this tonight… I added cumin to this and it added a little more depth to this.. It was AMAZING! Love this dish

    Reply
    • katieatthekitchendoor says

      March 2, 2012 at 7:42 pm

      So good to hear you liked it! The addition of cumin is a great idea.

      Reply
  2. Aaron says

    December 22, 2013 at 12:39 am

    I just wanted to let you know that I made this and it was amazing! I loved the Harissa! Mostly, I loved how easy it was to put together, how healthy it was, and how it packed such amazing flavors! Thanks again! You should make more recipes like this. I love it!

    Reply

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Subscribe!

Get creative recipes and menu ideas delivered straight to your inbox.

Most Popular

A House // Sweet Potato and Coconut Milk Soup with Brown Rice and Lentils

Monthly Fitness Goals: July // Homemade Spinach Wraps with Chopped Greek Salad

A New Job // Classic Seven-Layer Bars

Butternut Squash Carbonara with Fried Sage and Caramelized Onions

Happy Birthday, Trevor! // Peanut Butter Fudge

Cookbook Review and Giveaway: Home Made Winter

Drizly

Please note!

Full disclosure: if you purchase anything at Amazon using the above links or any other links to Amazon on this site, I will receive a small commission. Just so you know!

Copyright© 2025 · Cookd Pro Theme by Shay Bocks

This site uses cookies: Find out more.