Hawaiian Chicken Chili

Servings: 8

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

• Jamaican AllSpice

• 1 can Coconut Milk

• 2 Organic Carrots

• 3 Organic Chicken Breasts

• 32 oz. Organic Chicken Broth

• Organic Cilantro

• Coconut Flakes

• Coconut Flakes

• Cumin

• 4 Garlic Cloves

• 2 Cans Great Northern Beans

1/2 cup Long Grain Brown Rice

• 1 Pineapple

• Sea Salt

sour cream

• Organic Thyme

• 1 white onion

• white pepper

Equipment:

food processor

frying pan

Cooking instruction summary:

  1. Cut 1/2 of a pineapple into small cubes. Add to food processor.
  2. Puree pineapple until liquified.
  3. Cut chicken into cubes. Add to pan. Pour puree'd pinapple over top. Cook chicken.
  4. Chop 1/2 onion.
  5. When chicken is almost fully cooked, add onion to chicken & pineapple mixture.
  6. Add a scoop of Coconut Milk to chicken mixture. Add a tablespoon of white pepper. Add 4 cloves of pressed garlic.
  7. Grab a small bunch of cilantro and few sprigs of thyme. Chop them.
  8. Add cilantro and thyme to chicken mixture.
  9. Once chicken is fully cooked and onions are almost see through, scoop mixture into food processor. Lightly grind food until chicken looks shredded.
  10. Grate 2 medium sized carrots finely.
  11. 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.
  12. 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.
  13. Cook rice until al dente. (Still slightly crunchy.)
  14. Add rice to simmering mixture. Simmer until carrots and rice are cooked thoroughly.
  15. Serve with sour cream.

 

Step by step:


1. Cut 1/2 of a pineapple into small cubes.

2. Add to food processor.Puree pineapple until liquified.

3. Cut chicken into cubes.

4. Add to pan.

5. Pour puree'd pinapple over top. Cook chicken.Chop 1/2 onion.When chicken is almost fully cooked, add onion to chicken & pineapple mixture.

6. Add a scoop of Coconut Milk to chicken mixture.

7. Add a tablespoon of white pepper.

8. Add 4 cloves of pressed garlic.Grab a small bunch of cilantro and few sprigs of thyme. Chop them.

9. 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.

10. Pour in a new pan 1 can of coconut milk, 32 oz. chicken broth, 1 can of water.

11. Add 2 cans Great Northern Beans & Shredded chicken mixture.

12. Mix well. Bring to a boil. Then simmer.

13. 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.

14. Add 1/2 cup Long Grain Brown Rice.Cook rice until al dente. (Still slightly crunchy.)

15. Add rice to simmering mixture. Simmer until carrots and rice are cooked thoroughly.

16. Serve with sour cream.


Nutrition Information:

Quickview
501 Calories
23g Protein
30g Total Fat
38g Carbs
20% Health Score
Limit These
Calories
501k
25%

Fat
30g
47%

  Saturated Fat
23g
149%

Carbohydrates
38g
13%

  Sugar
16g
18%

Cholesterol
63mg
21%

Sodium
747mg
33%

Get Enough Of These
Protein
23g
48%

Manganese
2mg
139%

Vitamin C
61mg
75%

Vitamin A
2788IU
56%

Vitamin B3
11mg
55%

Selenium
38µg
54%

Vitamin B6
0.97mg
49%

Phosphorus
353mg
35%

Fiber
8g
32%

Copper
0.55mg
27%

Magnesium
103mg
26%

Potassium
850mg
24%

Iron
3mg
20%

Vitamin B5
2mg
20%

Vitamin B1
0.27mg
18%

Vitamin B2
0.26mg
16%

Zinc
1mg
13%

Folate
43µg
11%

Calcium
88mg
9%

Vitamin E
0.72mg
5%

Vitamin K
3µg
4%

Vitamin B12
0.22µg
4%

covered percent of daily need
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