Hawaiian Chicken Chili

Cube the chicken and add to a frying pan. Pour the pineapple puree over the chicken and cook over medium heat.

Ingredients

225 g of Pineapple

475 mL of Cooked Chicken

240 mL of Chicken Broth

Equipment

Frying Pan

Chop the onion, then add it to the chicken mixture along with a scoop of coconut milk, white pepper, and pressed garlic cloves.

Ingredients

225 g of Cooked Chicken

240 mL of Chicken Broth

1 piece of Onion

120 mL of Coconut Milk

1¼ mL of White Pepper

2 cloves of Garlic

30 mL of Desiccated Coconut

240 mL of Long Grain Brown Rice

Equipment

Chefs Knife

Garlic Press

Finely chop the cilantro and fresh thyme sprigs, then stir them into the chicken mixture. Once the chicken is cooked through and onions are translucent, transfer the mixture to a food processor and pulse briefly until the chicken is shredded.

Ingredients

225 g of Cooked Chicken

240 mL of Chicken Broth

1 piece of Onion

30 mL of Cilantro

5 mL of Thyme

Equipment

Food Processor

Chefs Knife

Grate the carrots finely. In a large pot, combine the remaining coconut milk, chicken broth, water, Great Northern beans, and the shredded chicken mixture. Bring to a boil, then reduce to a simmer and add the grated carrots.

Ingredients

225 g of Cooked Chicken

240 mL of Chicken Broth

120 mL of Coconut Milk

225 g of Desiccated Coconut

1 piece of Carrots

240 mL of Water

240 mL of Great Northern Beans

Equipment

Pot

Grater

In a separate saucepan, combine water, garlic, cumin, coconut flakes, sea salt, allspice, and brown rice. Cook until the rice is al dente, then stir the rice into the simmering stew and cook until all components are tender.

Ingredients

240 mL of Coconut Milk

1 clove of Garlic

15 mL of Desiccated Coconut

225 g of Long Grain Brown Rice

120 mL of Water

2½ mL of Ground Cumin

2½ mL of Sea Salt

1¼ mL of Allspice

Equipment

Sauce Pan