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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Another great recipe from my Aunt Toni. Unusual but wonderfully tasty as was proved this Fall when my DH and I won a chili cook-off with it. Hope you enjoy it as well. Ingredients:
1 (20 ounce) can chunk pineapple, drained and juice reserved |
8 -12 boneless skinless chicken breasts, cut into bite sized pieces |
2 tablespoons butter |
2 garlic cloves, diced |
1 large onion, diced |
1 large bell pepper, diced |
2 (15 ounce) cans kidney beans |
1 (28 ounce) can chopped tomatoes, undrained |
1 (24 ounce) jar pace mild-medium picante sauce (or your favorite salsa- i use my homemade stuff) |
1 (6 ounce) can tomato paste |
3 tablespoons chili powder |
2 tablespoons cumin |
1 1/2 teaspoons salt |
Directions:
1. In large pot or dutch oven, melt butter and sauté 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 occasionally.
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. *Note about chicken: recipe originally calls for 12 chicken breasts.
8. I found this a bit excessive and so tweaked 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.
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