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Hawaiian Chicken Chili




Source of Recipe


Recipezaar, posted by bothfex


Recipe Introduction


Another great recipe from my Aunt Toni. Unusual but wonderfully tastey as was proved this Fall when my DH and I won a chili cook-off with it. Hope you enjoy it as well.



List of Ingredients




1 (20.00 ounces) can chunk pineapple, drained and juice reserved
8-12 boneless skinless chicken breasts, cut into bite sized pieces
2 tablespoons butter
2 cloves garlic, diced
1 large onion, diced
1 large bell pepper, diced
2 (15.00 ounces) cans kidney beans
1 (28.00 ounces) can chopped tomatoes, undrained
1 (24.00 ounces) jar pace mild-medium picante sauce (or your favorite salsa- I use my homemade stuff)
1 (6.00 ounces) can tomato paste
3 tablespoons chili powder
2 tablespoons cumin
1 1/2 teaspoons salt


Recipe



1. In large pot or durch oven, melt butter and saute chicken* until almost cooked through.
2. Add garlic, onion and bell pepper and cook for 2 more minutes.
3. Add reserved pineapple juice and all other ingredients- EXCEPT- for the pineapple chunks.
4. Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occassionally.
5. Remove from heat, stir in pineapple and serve immediately- OR, WHAT I LIKE TO DO- remove from heat allow to cool, cover and refrigerate over night.
6. Next day, reheat on stove top, stir in pineapple and serve.
7. *Noteabout chicken: recipe originally calls for 12 chicken breasts.
8. I found this a bit excessive and so tweeked the measurement.
9. I find 7-8 breasts works for me.
10. I guess it depends on how well endowed your chickens were.
11. Judge accordingly.