I'll admit, I was super skeptical about a chili that a) had pineapple b) vanilla and c) chicken, no beef. However, mine turned out completely fantastic. For flavor, I would totally give this a five.
That being said, I made a lot of modifications, the most significant being that after reading the comments on the long cooking time (on top of the 2 hours!) and the fact that I'm both busy and lazy, I decided on dumping everything into a crock pot. Cooking overnight is kind of like marinating, right? It probably loses out on some of the extra chicken texture and flavor, but after a night in the crock pot, I just used a fork to shred the chicken in the morning (it was super tender!) and let it sit some more, so I'm not too fussed over that loss. I also used southwest salsa, since I wanted to use up that whole can, and no ancho chili powder, so I just put another tablespoon of chili powder and half a tablespoon of cumin in instead. Oh, and more garlic.
I tried this in the morning when I was shredding the chicken, and it was good. I agree with other commenters - crushed pineapple is probably better. It was missing something though, so I put in a splash of vinegar and cayenne pepper, and that seemed to do the trick.
Retrospect says that the dish can be made healthier by excluding the butter, since I didn't use it to cook the chicken (and dumped it into the crock pot instead). Overall really good, and dumping everything into a crockpot makes this a much more feasible recipe.
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I'll admit, I was super skeptical about a chili that a) had pineapple b) vanilla and c)...