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Hawaiian Chicken Chili

 
One serving costs about $2.54 One serving costs about $2.54

$2.54 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,soup,main course,main dish,dinner American
spoonacular Score:71%

Spoonacular Score: 71%

 

Hawaiian Chicken Chili is an American main course. This gluten free recipe serves 8 and costs $2.54 per serving. One serving contains 435 calories, 23g of protein, and 24g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. It will be a hit at your The Super Bowl event. This recipe from Foodista requires coconut flakes, pepper, pineapple, and chicken broth. Not a lot of people made this recipe, and 4 would say it hit the spot. With a spoonacular score of 77%, this dish is solid. Similar recipes include Crock-Pot Hawaiian Chicken Chili, Chili Steak with Hawaiian Rice, and Chili Steak with Hawaiian Rice.

Chicken Chili on the menu? Try pairing with Cava, Shiraz, and Grenache. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Weinert Cavas de Weinert with a 4.7 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.

Weinert Cavas de Weinert

Deep ruby tone with purple sparkles springs up its stable and vigorous structure. Its tannic richness guarantees its longevity, but discreet ripe fruit prevails. A balanced full-bodied wine that has reminiscente fragrantes of oak on the long finish. A blend of Cabernet Sauvignon, Malbec and Merlot.

» Get this wine on Wine.com

Ingredients

Servings:
some
some jamaican allspice
jamaican 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 cilantro
cilantro
some
some coconut flakes
coconut flakes
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 pepper
white pepper
some jamaican allspice
some
jamaican 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 cilantro
some
cilantro
some coconut flakes
some
coconut flakes
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 pepper
some
white 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: $2.62
Ingredient
some jamaican allspice
1 can canned coconut milk
2 carrots
3 chicken breasts
32 ounces chicken broth
some cilantro
some cilantro
some coconut flakes
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 pepper
Price
$0.86
$2.44
$0.21
$6.01
$2.92
$0.03
$0.03
$0.63
$0.63
$0.53
$0.27
$0.30
$2.99
$0.02
$0.65
$0.43
$0.24
$1.76
$20.94

Nutritional 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
2795IU
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
851mg
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
4µg
4%

Vitamin B12
0.22µg
4%

covered percent of daily need

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