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Chicken with Black Bean Chipotle Chili and Rice close up photo in an orange pattered bowl

Chicken with Black Bean Chipotle Chili and Rice

A versatile meal that can be made easily made to accommodate Vegetarians at the table too.
Course Dinner
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 378 kcal
Author Barry C. Parsons

Ingredients

  • One whole 3 lb chicken, cut in individual pieces
  • salt and peppe to season
  • Aprox. 1 tbsp chili powder to season the chicken
  • 3 tbsp olive oil
  • 3 cloves minced garlic
  • 1 medium red onion finely diced
  • 1 cup tomato sauce
  • 4 cups canned diced tomatoes
  • 1 red bell pepper diced
  • 1 cup frozen sweet corn
  • 1 large can black beans rinsed
  • 1 tbsp cumin
  • 2 tbsp chili powder
  • 3 tbsp molasses or 4 tbsp brown sugar
  • 2 tsp ground chipotle powder or more to taste
  • 1/2 tsp ground black pepper
  • 1 tsp salt

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Season the chicken pieces with sat and pepper and sprinkle with chili powder.
  3. Roast for 45 minutes on a baking sheet. Don't crowd the pieces too closely, there should be space between them.
  4. In a large pot heat the olive oil over medium heat.
  5. Add the garlic and red onion and cook until the onions soften.
  6. Add all of the remaining ingredients and simmer slowly for about 45 minutes.
  7. Transfer the roasted chicken pieces to a large casserole dish or roasting pan. Pour the cooked chili over the chicken, cover and return to the oven for 20-30 minutes.
  8. Serve over plain steamed rice.