Baked Jalapeno Dip
If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your recipe box,
Hawaiian Chicken Chili
Details
- Serving Size: 8
- Gluten-Free: True
- Weight Watchers: 14 Points
Cuisine
- American
- lunch
- soup
- main course
- main dish
- dinner
Ingredients
- • Jamaican AllSpice
- • 1 can Coconut Milk
- • 2 Organic Carrots
- • 3 Organic Chicken Breasts
- • 32 oz. Organic Chicken Broth
- • Organic Cilantro
- • Coconut Flakes
- • Cumin
- • 4 Garlic Cloves
- • 2 Cans Great Northern Beans
- 1/2 cup Long Grain Brown Rice
- • 1 Pineapple
- • Sea Salt
- sour cream
- • Organic Thyme
- • 1 white onion
- • white pepper
Instructions
Cut 1/2 of a pineapple into small cubes.
Add to food processor.Puree pineapple until liquified.
Add a scoop of Coconut Milk to chicken mixture.
Add a tablespoon of white pepper.
Add 4 cloves of pressed garlic.Grab a small bunch of cilantro and few sprigs of thyme. Chop them.
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 1/2 cup Long Grain Brown Rice.Cook rice until al dente. (Still slightly crunchy.)
Add rice to simmering mixture. Simmer until carrots and rice are cooked thoroughly.
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