Red Chili Chicken Recipe: Spicy and Savory Delight

I’m excited to share my take on a classic red chili chicken recipe that’s both spicy and savory. This dish is perfect for those who crave bold flavors and a satisfying meal.

With a cooking time of under 30 minutes, this recipe is ideal for a quick weeknight dinner. The combination of tender chicken, crunchy vegetables, and a rich, spicy sauce will leave you wanting more.

Ingredients for Red Chili Chicken

Simple ingredients come together to create this spicy and savory red chili chicken dish.

The red chili peppers are key here. Look for vibrant color and firm texture. Most grocery stores carry them, but if you’re having trouble finding them, Trader Joe’s usually has them. I like to use a mix of hot and mild peppers to control the heat level. For an extra kick, you can add some red pepper flakes (about 0.5 tsp).

No chicken broth? Vegetable broth works as a decent substitute, though it changes the flavor profile slightly. For a thicker sauce, reduce the broth to 0.5 cup. You can also add some heavy cream or coconut cream for a richer texture (about 0.25 cup). If you prefer a milder flavor, use just 2 chili peppers or substitute in some mild Anaheim peppers.

This dish reheats beautifully and gets better with time. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it for 3 months. When reheating, add a splash of chicken broth if the sauce has thickened too much. I like to portion it out into individual containers so I can grab lunch on the go.

Step-by-Step Instructions for Red Chili Chicken

Here’s the method that brings this spicy dish together perfectly every time.

Step 1: Prepare the Chicken and Vegetables

Start by cutting the 1.5 lb Boneless Chicken Breasts into bite-sized pieces and set them aside. I like to keep them uniform so they cook evenly. Next, prepare your vegetables: deseed and chop the 4 whole Red Chili Peppers, dice the 1 whole Onion, and slice the 2 whole Bell Peppers. The key here is to make sure all your vegetables are ready to go before you start cooking.

Having everything prepped in advance makes the cooking process smooth and efficient. You’ll notice that the chopped Red Chili Peppers release a bit of heat – that’s what gives this dish its signature spice.

Step 2: Sauté the Aromatics

Heat the 2 tbsp Olive Oil in a large skillet over medium-high heat. Once it’s hot, add the diced 1 whole Onion and sauté for about 5 minutes until it becomes translucent and starts to caramelize. You’ll know it’s ready when you smell that sweet onion aroma filling your kitchen.

Next, add the minced 4 cloves Garlic Cloves and cook for another 30 seconds until fragrant. Be careful not to burn the garlic – it can go from perfect to bitter in seconds. Stir constantly to prevent this.

Step 3: Cook the Chicken and Add Spices

Add the prepared chicken pieces to the skillet and cook for about 6-8 minutes until they’re browned on all sides and cooked through. The chicken should reach an internal temperature of 165°F. Once the chicken is done, add the chopped 4 whole Red Chili Peppers and sliced 2 whole Bell Peppers to the skillet.

Stir in the 1 tsp Cumin Powder, 1 tsp Paprika, 1 tsp Salt, and 0.5 tsp Black Pepper. These spices will meld together with the chicken and vegetables, creating a rich and complex flavor profile. Cook for another 2-3 minutes until the vegetables are tender.

Step 4: Finish with Tomato Paste and Broth

Stir in the 2 tbsp Tomato Paste and cook for 1 minute, allowing it to darken in color and intensify in flavor. Then, pour in the 1 cup Chicken Broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and let it cook for 5 minutes until the sauce has thickened slightly.

The sauce should coat the back of a spoon and have a deep, rich color. If it’s too thick, you can add a bit more Chicken Broth. If it’s too thin, let it simmer for a few more minutes.

Step 5: Garnish and Serve

Remove the skillet from the heat and stir in the chopped 0.25 cup Fresh Cilantro. The fresh cilantro adds a bright, herbal note that balances out the heat from the Red Chili Peppers. Serve the Red Chili Chicken hot, garnished with additional cilantro if desired.

This dish is perfect on its own or served with steamed rice or naan bread. The flavors are complex and satisfying, making it a great option for a weeknight dinner or a special occasion.

Make-Ahead Tips for This red chili chicken

Advance Preparation Tips

This red chili chicken recipe is perfect for meal prep as you can prepare several components ahead of time. Chop the 4 whole Red Chili Peppers, 1 whole Onion, and 2 whole Bell Peppers up to 24 hours in advance and store them in separate airtight containers in the refrigerator.

Chicken Preparation

You can cut the 1.5 lb Boneless Chicken Breasts into bite-sized pieces and store them in an airtight container in the refrigerator for up to 1 day before cooking. Alternatively, you can marinate the chicken pieces in a mixture of 1 tsp Cumin Powder, 1 tsp Paprika, 1 tsp Salt, and 0.5 tsp Black Pepper for up to 2 hours before cooking.

Sauce Preparation

The sauce can be prepared ahead of time as well. You can make the Tomato Paste mixture (with 2 tbsp Tomato Paste and 1 cup Chicken Broth) up to 3 days in advance and store it in an airtight container in the refrigerator. Reheat it gently before using.

Reheating Strategies

This dish reheats beautifully. To reheat, simply microwave individual portions covered with a damp paper towel for 2-3 minutes or reheat in a skillet over medium heat with a splash of Chicken Broth if the sauce has thickened too much. You can also freeze the cooked dish for up to 3 months and reheat it when needed.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, you may need to adjust the seasoning. I like to portion it out into individual containers so I can grab lunch on the go. This makes meal prep a breeze. 🥗