Chicken Couscous Chili

Whenever the weather turns crisp, my thoughts inevitably drift towards comfort food, and that’s when I crave Chicken Couscous Chili. There’s something heartwarming about a steaming bowl of chili, especially when it’s packed with vibrant flavors and textures. I remember the first time I crafted this dish; it was a chilly fall evening, and I had just come home from a long day. The smell of sautéing onions and garlic filled the kitchen, instantly lifting my spirits. It felt like a hug in a bowl, and I couldn’t wait to dig in. This Chicken Couscous Chili has since become a family favorite, perfect for cozy dinners or casual gatherings with friends.

Ingredients for Chicken Couscous Chili

The ingredients for Chicken Couscous Chili are simple yet powerful. Each component adds its own unique flavor and texture to the dish. The combination of chicken, beans, and couscous not only creates a hearty meal but also ensures you’re getting a great balance of protein, fiber, and carbohydrates.

• 1 tablespoon cooking oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and diced
• 1 pound boneless chicken breast or thighs, cut into bite-sized pieces
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 14.5 ounce can kidney beans, rinsed and drained
• 14.5 ounce can black beans, rinsed and drained
• 14.5 ounce can corn, drained
• 4 cups quality chicken broth
• 1/2 cup salsa
• 1 chipotle en adobo sauce, diced plus 2 teaspoons adobo sauce
• 1 teaspoon oregano
• 1 bay leaf
• 1/3 cup uncooked couscous
• 1/4 cup chopped fresh cilantro
• 6 ounces shredded cheese for serving
• sour cream, for serving

Instructions for Chicken Couscous Chili

Making Chicken Couscous Chili is not just about following steps; it’s about enjoying the process. As you prepare this dish, you’ll notice the beautiful colors and aromas that fill your kitchen. Let’s dive into the details of how to create this delicious meal.

1. Start by heating the cooking oil in a medium or large stock pot over medium heat. Once hot, add the yellow onion and sauté until soft and translucent, which should take about 5 to 7 minutes. You want the onions to be fragrant and slightly golden.

2. Next, add the garlic and jalapeno pepper to the pot. Cook for about a minute until the garlic is aromatic and the jalapeno is slightly soft, stirring occasionally to prevent burning.

3. Now it’s time to add the star of the show: the chicken. Toss in the bite-sized pieces and cook until they lose most of their pink color. This should take around 5 to 7 minutes. Make sure to stir often to ensure even cooking.

4. Sprinkle in the chili powder, ground cumin, salt, and black pepper. Stir well to coat the chicken with the spices, allowing them to cook for about a minute to enhance their flavors.

5. Next, add all the remaining ingredients, except for the couscous, cilantro, and cheese. This includes the kidney beans, black beans, corn, chicken broth, salsa, chipotle en adobo sauce, oregano, and bay leaf. Bring the mixture to a boil.

6. Once boiling, reduce the heat to medium, cover the pot, and let it simmer for about 20 minutes. This allows all the flavors to meld beautifully, creating a rich, aromatic chili.

7. After 20 minutes, add the couscous to the pot. Stir it in and return to a gentle simmer for another 10 minutes. Keep an eye on it to ensure the couscous cooks properly and absorbs the broth.

8. When the couscous is tender, stir in the fresh cilantro. The brightness of the cilantro adds a refreshing finish to this hearty dish.

9. Finally, serve your Chicken Couscous Chili in bowls, topped with a generous handful of shredded cheese and a dollop of sour cream. Grab a spoon and enjoy the comforting warmth of this delicious meal.

Change It Up

Feeling adventurous? Here are some great ideas to customize your Chicken Couscous Chili experience. These variations can add new dimensions to this comforting dish.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This chili freezes beautifully. Portion it out into freezer-safe containers for up to 3 months.
• Pairing: Serve with crusty bread or a fresh salad for a complete meal.
• Vegetarian Option: Swap the chicken for more beans or lentils to create a hearty vegetarian version.
• Garnish Flexibility: Experiment with garnishes like avocado slices, lime wedges, or hot sauce for additional flavors.

Serving Suggestions

Serving Chicken Couscous Chili is where you can really get creative! Here are some ideas to make your meal even more enjoyable:

• Top it Off: A sprinkle of shredded cheese and a dollop of sour cream elevate this dish, providing creaminess.
• Accompany with Bread: Serve with a side of warm, crusty bread or soft tortillas to soak up the delicious broth.
• Freshness Matters: A simple side salad with mixed greens and a light vinaigrette pairs beautifully with the chili, balancing richness with freshness.
• Occasions: This dish is perfect for game nights, cozy family dinners, or chilly fall evenings when you want something warm and comforting.
• Storage Tip: If you have any leftovers, store them in an airtight container in the fridge for up to three days.

FAQ

Conclusion

The Chicken Couscous Chili is a warm, hearty dish that brings together comforting flavors in every bite. It’s not just a meal but a way to gather around the table and enjoy time with loved ones. I encourage you to try this recipe and make it your own. With its easy preparation and adaptability, it’s sure to become a family favorite in no time!

Chicken Couscous Chili

The ultimate comfort food, Chicken Couscous Chili combines tender chicken, hearty beans, and fluffy couscous in a rich, spiced broth. This easy weeknight dinner is perfect for chilly evenings and is sure to satisfy your cravings. Make it tonight and experience the delicious warmth!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon cooking oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and diced
• 1 pound boneless chicken breast or thighs, cut into bite-sized pieces
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 14.5 ounce kidney beans, rinsed and drained
• 14.5 ounce black beans, rinsed and drained
• 14.5 ounce corn, drained
• 4 cups quality chicken broth
• 1/2 cup salsa
• 1 chipotle en adobo sauce, diced plus 2 teaspoons adobo sauce
• 1 teaspoon oregano
• 1 bay leaf
• 1/3 cup uncooked couscous
• 1/4 cup chopped fresh cilantro
• 6 ounces shredded cheese for serving
• sour cream, for serving

Equipment

• Large Pot
• Cutting Board
• Saucepan
• Wooden Spoon
• Chef's Knife

Method

 

1. Start by heating the cooking oil in a medium or large stock pot over medium heat. Once hot, add the yellow onion and sauté until soft and translucent, which should take about 5 to 7 minutes. You want the onions to be fragrant and slightly golden.
2. Next, add the garlic and jalapeno pepper to the pot. Cook for about a minute until the garlic is aromatic and the jalapeno is slightly soft, stirring occasionally to prevent burning.
3. Now it’s time to add the star of the show: the chicken. Toss in the bite-sized pieces and cook until they lose most of their pink color. This should take around 5 to 7 minutes. Make sure to stir often to ensure even cooking.
4. Sprinkle in the chili powder, ground cumin, salt, and black pepper. Stir well to coat the chicken with the spices, allowing them to cook for about a minute to enhance their flavors.
5. Next, add all the remaining ingredients, except for the couscous, cilantro, and cheese. This includes the kidney beans, black beans, corn, chicken broth, salsa, chipotle en adobo sauce, oregano, and bay leaf. Bring the mixture to a boil.
6. Once boiling, reduce the heat to medium, cover the pot, and let it simmer for about 20 minutes. This allows all the flavors to meld beautifully, creating a rich, aromatic chili.
7. After 20 minutes, add the couscous to the pot. Stir it in and return to a gentle simmer for another 10 minutes. Keep an eye on it to ensure the couscous cooks properly and absorbs the broth.
8. When the couscous is tender, stir in the fresh cilantro. The brightness of the cilantro adds a refreshing finish to this hearty dish.
9. Finally, serve your Chicken Couscous Chili in bowls, topped with a generous handful of shredded cheese and a dollop of sour cream. Grab a spoon and enjoy the comforting warmth of this delicious meal.

Notes

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: This chili freezes beautifully. Portion it out into freezer-safe containers for up to 3 months.
• Pairing: Serve with crusty bread or a fresh salad for a complete meal.
• Vegetarian Option: Swap the chicken for more beans or lentils to create a hearty vegetarian version.
• Garnish Flexibility: Experiment with garnishes like avocado slices, lime wedges, or hot sauce for additional flavors.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.