Smoky Ham Hock Chicken Chili
Servings
6
Ready In:
1 hour, 30 minutes
Good For:
Dinner
About this Recipe
Enjoy a burst of flavors with this Smoky Ham Hock Chicken Chili, featuring tender chicken simmered with bold spices, creamy sour cream, and fresh coriander.
Perfect for chilly evenings, this dish brings warmth and satisfaction that will leave everyone wanting more. It’s a one-pot wonder that’s both comforting and exciting, sure to impress your family and friends.
INGREDIENTS:
- 1 pound Smoked Ham Hocks, diced
- 1 pound Boneless, Skinless Chicken Thighs, diced
- 1 Tablespoon Extra Virgin Olive Oil
- 1 large White Onion, chopped
- 4 cloves Garlic, minced
- 2 medium Bell Peppers (one red, one green), diced
- 2 jalapeños, diced (seeds removed for less heat)
- 1 can (28oz.) Diced Tomatoes
- 1 cans (15oz.) Black Beans, drained and rinsed
- 1 can (15oz.) Kidney Beans, drained and rinsed
- 2 cups Chicken Broth
- 2 Tablespoons Chili Powder
- 1 Tablespoon Ground Cumin
- 1 teaspoon Smoked Paprika
- Salt and Pepper, to taste
- Fresh coriander, chopped (for garnish)
- Sour Cream (for serving)
Step 1
In a large pot or Dutch oven, add the smoked ham hock and cover it with water. Bring to a boil and simmer for about 30 minutes to infuse the broth with flavor. Remove the ham hock, let it cool slightly, then shred the meat from the bone and set aside. Discard the bone and any excess fat.
Step 2
In the same pot, heat the olive oil over medium heat. Add the chopped onion and bell pepper, cooking until softened (about 5-7 minutes). Stir in the garlic and cook for another minute until fragrant.
Step 3
Add the diced chicken to the pot and cook until browned on all sides. Then, stir in the diced tomatoes (with juices), drained kidney and black beans, shredded ham hock, chicken broth, chili powder, cumin, smoked paprika, cayenne pepper (if using – see note), and salt and pepper.
Step 4
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30-40 minutes, stirring occasionally, until the chicken is cooked through and the flavors meld together.
Step 5
Ladle the chili into bowls and top with a dollop of sour cream and a sprinkle of fresh coriander.
NOTE
If you like things a bit on the spicy side, add 1/2 teaspoon Cayenne Pepper.
SERVING SUGGESTIONS
Serve with crusty bread or tortilla chips for dipping.
More Recipes
Warm Baked Brie with Tangy Cranberry Sauce
30 minutes
Roasted Butternut Squash and Sage Pasta
45-60 Minutes
Luscious Chocolate Cupcakes with Mousse Frosting
35-45 Minutes