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Hawaiian Chicken Chili




Source of Recipe


recipezaar


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.