Chili Chicken Pukalani Maui Style Food

CHILI CHICKEN PUKALANI, MAUI STYLE

Steps:

• sprinkle chicken with the salt/pepper/garlic powder. Dip into egg waash and roll in the flour. cook in hot oil until well cooked and golden brown.
• While the chicken is cooking make your sauce by mixing well the last 4 ingredients so brown sugar is dissolved.I zap it in the microwave a few seconds to make sure the sugar is dissolved. Set aside.
• As the chicken is finished cooking dip in the sauce and place in a baking dish in the oven on low heat(200*) until all chicken pieces are cooked and dipped in the sauce. Then remove from oven and serve.
• If you are cooking alot of chicken then you need to double the sauce recipe.

HAWAIIAN-STYLE CHILI

Steps:

• Heat a large Dutch oven until hot over high heat. Add the ground beef, and cook until barely pink, stirring constantly to break into small pieces. Stir in onions and bell pepper, cook until the meat has browned, and the onions have softened and turned translucent, about 5 minutes. Pour meat into a large mesh strainer and press to expel excess fat.
• Place meat back into Dutch oven along with stewed tomatoes, kidney beans, tomato sauce, and pineapple chunks; season with chili powder and salt. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes, or until chili reaches desired consistency.

HAWAIIAN CHILI PEPPER CHICKEN RECIPE

Steps:

• Cut the boneless skinless chicken breast into cubes. Mix the cornstarch and 1Tbs shoyu. Blend with chicken. Set aside. Mix the other 2 Tbs of shoyu, sherry, sugar and vinegar. Set aside. Heat 3Tbs of oil in a skillet, add chicken and chili peppers. Saute for 2 minutes and set aside. Next, saute green onions and ginger for one minute, then put the chicken back into the pan. Cook for 3 minutes. Add shoyu mixture from a previous step and cook until done (a couple of minutes.)

HAWAIIAN CHICKEN CHILI

Steps:

• In large pot or dutch oven, melt butter and sauté chicken* until almost cooked through.
• Add garlic, onion and bell pepper and cook for 2 more minutes.
• Add reserved pineapple juice and all other ingredients- EXCEPT- for the pineapple chunks.
• Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally.
• Remove from heat, stir in pineapple and serve immediately- OR, WHAT I LIKE TO DO- remove from heat allow to cool, cover and refrigerate over night.
• Next day, reheat on stove top, stir in pineapple and serve.
• *Note about chicken: recipe originally calls for 12 chicken breasts.
• I found this a bit excessive and so tweaked the measurement.
• I find 7-8 breasts works for me.
• I guess it depends on how well endowed your chickens were.
• Judge accordingly.

HAWAIIAN CHILI

Steps:

• Add all ingredients, EXCEPT for the Swiss cheese & French bread, into a medium size pot and cook until heated through.
• Melt a slice of Swiss cheese on top and serve with French bread.