Recipe: Tangy Chicken Chili (using canned chili)

Tangy Chicken Chili

3 skinless, boneless chicken breasts, cut into 1-inch pieces
1/3 cup white wine vinegar
2 tablespoons HOUSE OF TSANG soy sauce
4 cloves garlic, minced
2 bay leaves
1/2 teaspoon ground red pepper
1/4 cup water
1 (15-ounce) can HORMEL Chili with Beans
1/4 cup shredded Cheddar cheese

Place chicken in large, shallow dish. Combine vinegar, soy sauce, garlic, bay leaves, and ground red pepper; pour over chicken, tossing to coat. Cover. Refrigerate 4 hours, stirring occasionally.

Transfer chicken and marinade to heavy skillet; add water and bring to a boil. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Remove chicken with slotted spoon and set aside.

Bring liquid to a boil; boil, uncovered, until reduced to 1/2 cup. Stir in chili and chicken. Simmer 1 to 2 minutes or until thoroughly heated. Serve in bowls with shredded cheese.

Serves 4
Source: Hormel