Pollo Sabado literally means delicious chicken & I would say that is a totally fitting description to describe this chicken chili! It is full of fresh flavors and packed full of veggies, chicken and tomatoe-y goodness. Wait….is that a word? Let me tell you what I love about this recipe…It features my super flavorful house chicken recipe which produces the most succulent and flavorful chicken seasoned with Spanish Sazon seasoning, onion powder and Italian herbs. This chicken is so good that I’ve been guilty of nearly eating all the chicken before it even gets in the chili! Then it features a rainbow medley of chopped veggies, mild chilies for a little heat without being overpowering and hearty beans then I simmer in a zesty tomato chicken broth which is savory and satisfying. This time i served mine up with my perfectly cooked rice drizzled in garlic and herb oil and stuffed chili in bell pepper bowls. Also is great served with cornbread,quesadillas and traditional chili sides.
Lastly folks, this recipe is completely customizable and taste scrumptious even without the chicken. Make it vegan friendly by going meatless and doubling up the beans. I also love to make this extra veggie-licious by adding kale and roasted corn kernels to the mix. It’s Paleo, low-carb and low-calorie so everyone can enjoy this chili bowl! Let me know in the comments how you guys customize your chili recipes. Until next time, “Cioa bella”!
For the Chicken (optional) *see my recipe post called Kendra’s House Chicken
- 1 1/2 lbs boneless & skinless chicken breasts or my favorite to use is thighs
- 1 tablespoon Sazon all-purpose seasoning or to taste
- 1/2 tablespoon Onion Powder
- 1/2 tablespoon Italian Seasoning OR equal parts dried thyme & oregano
For the Chili
- 1 cup onions, diced
- 1 cup cremini or baby portabella mushrooms, diced
- 1 cup assorted bell peppers, diced
- 1/4 cup green onions, diced
- 1/4 cup jarred jalapenos
- 4 cloves garlic, minced
- 1 can Rotel diced tomatoes with chilies, undrained
- 1 can black, pinto or cannelini beans, rinsed and drained
- 2 cups low sodium chicken stock mixed with 1 cup marinara sauce
- Kosher Salt, to taste
- Pinch of freshly ground black pepper
- 1 tablespoon Italian seasoning or dried oregano
- Olive oil for cooking
- Freshly minced cilantro or parsley for garnish
Generously season chicken with Sazon seasoning, onion powder and dried herbs then place in a large dutch oven or pot and brown in a little olive oil until golden on both sides. Once browned, reduce heat and add in a couple tablespoons of water and steam covered until cooked through being sure to add extra water as needed to ensure chicken doesn’t burn. Be sure to reserve the oil created by browning the chicken. Remove to a plate to cool then chop into bite size pieces.
Chop up the veggies and saute in the oil produced by cooking the chicken for five minutes or until softened being sure to season veggies with a litle salt and pepper then add the can of diced tomatoes, beans, minced garlic and chopped chicken. Pour in the tomato chicken stock blend and dried oregano and mix well. Taste for seasoning adding more if necessary. Bring the chili to a boil then reduce the heat to medium-low and simmer for twenty minutes. Garnish with cilantro or parsley and serve hot with your favorite toppings and side dishes.