Recipe: Picadillo Chili (using chicken breast and pineapple)

PICADILLO CHILI

1 (20 ounce) can Pineapple Chunks in Syrup or Juice
4 skinless chicken breast halves
1 1/2 cups chopped onions
1 tablespoon crushed garlic
1 (28 ounce) can Italian tomatoes, coarsely chopped, undrained
2 cans (15 ounces each) dark red kidney beans, drained
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried sweet basil leaves
1/4 teaspoon black pepper
Corn chips (for serving)

Drain pineapple, reserving liquid.

In large saucepan or Dutch oven, combine reserved pineapple liquid, chicken, onions and garlic. Bring to a boil. Cover, simmer 40 minutes.

Remove chicken from saucepan. When cool, remove chicken meat from bones. Cut into small pieces. Do not drain liquid from saucepan.

To same saucepan, add tomatoes, beans, tomato sauce, tomato paste, chili powder, salt, cayenne pepper, basil and black pepper. Partially cover. Simmer 45 minutes; stir occasionally.

Add chicken and pineapple. Simmer 15 minutes, uncovered.

Serve with corn chips.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Hearty Chilis, Favorite Brand Name Recipes, Vol. 5, December 26, 1995, No. 87