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November 26, 2014 By Lucy 10 Comments

Chilli Chicken Rice Bowls

Chilli Chicken Rice Bowls Recipe

At last it’s started to turn cold, and I am not unhappy about it. I am wearing my bobble hat as I type and had my first hot water bottle of the season last night. These are significant winter moments for me as it a) heralds the ability from now until at least April to hide bad hair under a hat and b) I can legitimately wear socks in bed. Good times lie ahead. It also means I can dust off the slow cooker again and share this wonderfully warming, spiced Chilli Chicken Rice Bowl recipe with you.

This is a brilliant one pot affair and can be adapted to suit all of your families tastes. You can just eat vast bowls of this beany, chicken rice with grated cheese and sour cream or as a filling for wraps with lettuce, avocado and salsa. This recipe originated from one of my favourite websites The Kitchn – not a mis-spelling – do check it out for innovative food with stylish presentation. And I am super pleased I stumbled upon it, as this dish has become a complete fave. With colder times imminent, these spiced bowls are guaranteed to warm you up whilst satisfying your taste buds and with the minimum of fuss.

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Ta-dah, a nice short ingredient list. And an all in one supper, yes, Lucy Loves aims to please at all times.

Chilli-chicken-rice-bowls-lucyloves-foodblog

I used two types of chilli, one powder and one this smokey dried Chipotle Chilli, but regular dried chilli flakes will also add a good spicy warmth.

I have made this dish with both brown and white rice, but I prefer using white as it gives a stodgier finished dish – I have to say I love stodge, I don’t know why stodgy isn’t a compliment. But if you prefer the firmer, nuttier texture of brown rice, then go for it. Start by putting the chicken in the slow cooker. Then pour on the tinned toms, with their juice, both types of chilli, cumin, chopped garlic, salt and pinch of sugar.

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Chilli-chicken-rice-bowls-lucyloves-foodblog

Chilli-chicken-rice-bowls-lucyloves-foodblog

Chilli-chicken-rice-bowls-lucyloves-foodblog

Then pour on 125ml of chicken stock, give it a good stir and put the lid on and leave on low for 3 to 4 hours. I cooked it for 3, one of those 3 on high, as I was in a bit of a hurry, but it’s up to you and your schedule.

Chilli-chicken-rice-bowls-lucyloves-foodblog

Chilli-chicken-rice-bowls-lucyloves-foodblog

Chilli-chicken-rice-bowls-lucyloves-foodblog

After this first stage, take off the lid and pour in the rice, sweetcorn and drained kidney beans. Add in around another 125ml of chicken stock too, stir again then pop the lid back on for another 3 to 4 hours. Keep an eye on it after 3 hours, you may need to add additional chicken stock if the rice is looking dry.

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Chilli-chicken-rice-bowls-lucyloves-foodblog

Chilli-chicken-rice-bowls-lucyloves-foodblog

Chilli-chicken-rice-bowls-lucyloves-foodblog

When the final cooking time is up, shred the soft, tender chicken with two forks and mix well with the rice and beans.

Chilli-chicken-rice-bowls-lucyloves-foodblog

Chilli-chicken-rice-bowls-lucyloves-foodblog

And then that’s that. No real kerfuffle. The only dilemma left is what to serve with your fantastic Chilli Chicken Rice Bowls.

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Note the bowl of black olives, my children class eating a whole tin of olives as an alternative to a green vegetable.

Chilli-chicken-rice-bowls-lucyloves-foodblog

Chilli-chicken-rice-bowls-lucyloves-foodblog

Chilli-chicken-rice-bowls-lucyloves-foodblog

Yum. Just yum. I had to stop myself from eating great big mouthfuls straight from the pot.

So while you are dusting off your slow cooker, dust off your hot water bottle, Ugg boots, mittens and bed socks. And settle down with this simple but flavousome supper. Winter, bring it on, I am ready for it, now you can be too.

Lucy x

Chilli Chicken Rice Bowls Recipe

Generously serves 4 (unless I’ve eaten half of it beforehand)

You will need a slow cooker, or not, as I can imagine this recipe could be cooked in a normal saucepan over a shorter time scale

500g chicken thighs, boned (breasts would work too according to the original recipe)

1 x 400g tin chopped tomatoes

250ml to 350ml chicken stock

1 teaspoon chilli powder

1 teaspoon chilli flakes

1 heaped teaspoon cumin

2 cloves of garlic, finely-ish chopped

1 teaspoon salt

a pinch of sugar

200g rice (I have used white and brown, I prefer white as it cooks more quickly)

1 x 400g tin kidney beans, drained and rinsed

200g sweetcorn, frozen or tinned

To serve grated cheese, sour cream, wraps, avocado, lettuce, olives, salsa, nachos, you decide…….

Take the bowl of your slow cooker and add the chicken, tinned tomatoes with their juice, 125ml of the chicken stock, chilli powder, chilli flakes, cumin, garlic, salt and pinch of sugar. Give it all a good stir and cook on low for 3 to 4 hours. I cooked it for 2 on low then an extra hour on high as I was pushed for time and at home to keep an eye on the dish. When this time is up and the chicken is starting to cook, add the rice, sweet corn, drained kidney beans and a further 125ml of stock and stir again. Pop the lid back on for a further 3 to 4 hours or until the rice is cooked and the chicken is soft and tender. You may need to add some extra stock if the dish is looking dry. When the time is up, shred the chicken with two forks and serve in warmed bowls with tortillas, grated cheese, sour cream, lettuce or accompaniments of your choice.

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Filed Under: Chicken, Kids, Main courses, Recipes, Sunday Lunch




Reader Interactions

Comments

  1. Becky says

    November 26, 2014 at 9:59 pm

    2 reasons I love this recipe 1) I love my slow cooker and always glad of a new recipe for it 2) you used the word kerfuffle Jacks favourite word so this will be eaten at the Webster house soon x

    Reply
    • Lucy says

      November 27, 2014 at 1:29 pm

      That made me smile, thanks, Becky. In return I may post a recipe with the baking paper cut correctly to size, just for you. xx

      Reply
  2. Becky says

    December 12, 2014 at 8:34 pm

    You’ll be glad to know I made this last Sunday after a cold day of rugby. I think it’s the first time both children have asked if they can have a meal again soon! X

    Reply
    • Lucy says

      December 15, 2014 at 7:44 pm

      Mine love this too, thanks so much, Becky. Lucy xx

      Reply
  3. Emma says

    January 12, 2015 at 12:15 pm

    This recipe is delicious [and easy!] My kids don’t like kidney beans so I used black beans which worked great [best to put these in after first 2 or so hours]. Thank you Lucy Loves! x

    Reply
    • Lucy says

      January 12, 2015 at 5:58 pm

      Thanks, Emma, so pleased this went down well with the family. Lucy x

      Reply
  4. Melissa says

    April 16, 2015 at 6:20 pm

    This has become a firm favourite in our house.  I don’t have a slow cooker and so cook it on the hob for about an hour and it comes out a treat.  Great recipe x

    Reply
    • Lucy says

      April 16, 2015 at 6:59 pm

      Thanks so much! That’s so kind, and good to know it’s as delicious cooked on the hob. Lucy x

      Reply

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ABOUT LUCY

I am Lucy. A barely 50 year old with roles a-plenty. Mum to two boys and a dog, wife, PA and now blogger. We live in the suburbs of SW London and pretty much constantly have our noses in the trough. Read More…

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ABOUT LUCY

I am Lucy. A barely 50 year old with roles a-plenty. Mum to two boys and a dog, wife, PA and now blogger. We live in the suburbs of SW London and pretty much constantly have our noses in the trough. Read More…

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