Description
This One-Pot Greek Chicken Chili is comfort food at its best.
Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- 4 cups chicken broth
- 1/4 cup kalamata olives, sliced (optional for extra Greek flavor)
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
- Crumbled feta cheese (for serving)
Instructions
- Begin your culinary adventure by heating a large pot over medium heat. Add the olive oil and allow it to warm up before introducing the chicken.
- Cook the chicken pieces for about 4 to 5 minutes on each side until they achieve a golden-brown color. Remove the cooked chicken and set it aside on a plate.
- Add the finely chopped onion, minced garlic, and diced red bell pepper to the pot. Sauté together for around 5 minutes until the vegetables are soft and fragrant.
- Add the dried oregano, ground cumin, paprika, thyme, salt, and black pepper to the pot.
- Return the chicken to the pot and pour in the chicken broth and diced tomatoes. Stir to combine all the flavors.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 to 25 minutes.
- Remove the chicken, shred it, and return it to the pot. Add the white beans and kalamata olives, then squeeze the lemon juice over the mixture.
- Let the chili simmer for an additional 5 minutes, then serve it in bowls garnished with fresh parsley and crumbled feta cheese.
Notes
Cooking this dish ahead and storing it in the refrigerator for up to 3 days is recommended. It can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 320 kcal
- Sodium: 760 mg
- Protein: 25 g