Hawaiian chicken chili
Hawaiian Chicken Chili is a gluten-free main course dish with a tropical twist, featuring coconut flakes, pineapple, and chicken broth. This recipe is perfect for The Super Bowl event and takes approximately 45 minutes to prepare. It serves 8 and is sure to be a hit with its unique flavors and ingredients.
Ingredients
ground allspice
8 servings
unsweetened coconut milk
1 can
carrots
2
chicken breasts
3
chicken broth
907.18 g
cilantro
8 servings
shredded coconut
8 servings
ground cumin
8 servings
whole garlic clove
4
great northern beans
2 Cans
long grain brown rice
92.5 g
pineapple
1
sea salt
8 servings
sour cream
8 servings
fresh thyme leaves
8 servings
white onion
1
white pepper
8 servings
Method
- Cut 1/2 of a pineapple into small cubes.
- Add to food processor.Puree pineapple until liquified.
- Cut chicken into cubes.
- Add to pan.
- Pour puree'd pinapple over top. Cook chicken.Chop 1/2 onion.When chicken is almost fully cooked, add onion to chicken & pineapple mixture.
- Add a scoop of Coconut Milk to chicken mixture.
- Add a tablespoon of white pepper.
- Add 4 cloves of pressed garlic.Grab a small bunch of cilantro and few sprigs of thyme. Chop them.
- Add cilantro and thyme to chicken mixture.Once chicken is fully cooked and onions are almost see through, scoop mixture into food processor. Lightly grind food until chicken looks shredded.Grate 2 medium sized carrots finely.
- Pour in a new pan 1 can of coconut milk, 32 oz. chicken broth, 1 can of water.
- Add 2 cans Great Northern Beans & Shredded chicken mixture.
- Mix well. Bring to a boil. Then simmer.
- Add carrots.In another pan, add 1 cup of water. 1 tsp garlic, 1/4 tsp. cumin, 2 tbsp. coconut flakes, sea salt, 4 dashes of Jamaican Allspice.
- Add 1/2 cup Long Grain Brown Rice.Cook rice until al dente. (Still slightly crunchy.)
- Add rice to simmering mixture. Simmer until carrots and rice are cooked thoroughly.
- Serve with sour cream.
Nutrition:
Carbs
38 g
Fat
30 g
Protein
23 g
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