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Hawaiian Chicken Chili

 
One serving costs about $2.69 One serving costs about $2.69

$2.69 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 super bowl,gluten-free,gluten free lunch,main course,main dish,dinner American
spoonacular Score:77%

Spoonacular Score: 77%

 

The recipe Hawaiian Chicken Chili is ready in roughly 45 minutes and is definitely a spectacular gluten free option for lovers of American food. For $2.09 per serving, you get a main course that serves 8. One serving contains 326 calories, 13g of protein, and 17g of fat. This recipe is liked by 4 foodies and cooks. A mixture of excellent northern beans, cilantro, cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the pineapple you could follow this main course with the Pineapple Cupcakes as a dessert. It can be enjoyed any time, but it is especially good for The Super Bowl. All things considered, we decided this recipe deserves a spoonacular score of 68%. This score is good. Try Crock-Pot Hawaiian Chicken Chili, Chili Steak with Hawaiian Rice, and Hawaiian Chicken for similar recipes.

Ingredients

Servings:
some
some allspice
allspice
1 can
1 can canned coconut milk
canned coconut milk
2
2  carrots
carrots
3
3  chicken breasts
chicken breasts
32 oz
32 oz chicken broth
chicken broth
some
some cilantro
cilantro
some
some coconut flakes
coconut flakes
some
some cumin
cumin
4
4  garlic cloves
garlic cloves
2 Cans
2 Cans great northern beans
great northern beans
0.5 cup
0.5 cup long grain brown rice
long grain brown rice
1
1  pineapple
pineapple
some
some sea salt
sea salt
some
some sour cream
sour cream
some
some thyme
thyme
1
1  white onion
white onion
some
some white bell pepper
white bell pepper
some allspice
some
allspice
1 can canned coconut milk
1 can
canned coconut milk
2  carrots
2
carrots
3  chicken breasts
3
chicken breasts
32 oz chicken broth
32 oz
chicken broth
some cilantro
some
cilantro
some coconut flakes
some
coconut flakes
some cumin
some
cumin
4  garlic cloves
4
garlic cloves
2 Cans great northern beans
2 Cans
great northern beans
0.5 cup long grain brown rice
0.5 cup
long grain brown rice
1  pineapple
1
pineapple
some sea salt
some
sea salt
some sour cream
some
sour cream
some thyme
some
thyme
1  white onion
1
white onion
some white bell pepper
some
white bell pepper

Equipment

food processor
food processor
frying pan
frying pan
food processor
food processor
frying pan
frying pan


Instructions

  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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.69
Ingredient
some allspice
1 can canned coconut milk
2 carrots
3 chicken breasts
32 ounces chicken broth
some cilantro
some coconut flakes
some cumin
4 garlic cloves
½ cups long grain brown rice
1 pineapple
some sea salt
some sour cream
some thyme
1 white onion
some white bell pepper
Price
$0.86
$2.44
$0.21
$6.01
$2.92
$0.03
$0.63
$0.53
$0.27
$0.30
$2.99
$0.02
$0.65
$0.43
$0.24
$2.99
$21.52

Tips

Health Tips

  • When buying canned fruit, buy fruit packed in fruit juice and check the label to avoid added sugar. The fruit is sweet enough, it doesn't need any help!

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • get more price tips

Cooking Tips

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • Beans freeze well, so don't throw out your leftovers!

Disclaimer

Nutritional Information

Quickview
450k Calories
23g Protein
24g Total Fat
38g Carbs
29% Health Score
Limit These
Calories
450k
23%

Fat
24g
37%

  Saturated Fat
18g
115%

Carbohydrates
38g
13%

  Sugar
18g
21%

Cholesterol
60mg
20%

Sodium
746mg
32%

Get Enough Of These
Protein
23g
47%

Vitamin C
164mg
199%

Manganese
2mg
126%

Vitamin A
5121IU
102%

Vitamin B3
12mg
60%

Vitamin B6
1mg
58%

Selenium
35µg
51%

Phosphorus
363mg
36%

Fiber
7g
30%

Potassium
1024mg
29%

Magnesium
101mg
25%

Copper
0.48mg
24%

Vitamin B5
2mg
22%

Iron
3mg
20%

Folate
76µg
19%

Vitamin B1
0.28mg
19%

Vitamin B2
0.26mg
15%

Zinc
1mg
12%

Vitamin E
1mg
12%

Calcium
88mg
9%

Vitamin K
7µg
7%

Vitamin B12
0.25µg
4%

covered percent of daily need

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