Tangy Chicken Chili Recipe

Tangy Chicken Chili Recipe

  • 6 skinless boneless chicken breasts
  • 1/3 cup white wine vinegar
  • 4 cloves garlic, minced
  • 2 tablespoons HOUSE OF TSANG® Soy Sauce
  • 2 bay leaves
  • 1/2 teaspoon ground red pepper
  • 1/4 cup water
  • 1 (15 ounce) can HORMEL® Chili No Beans
  1. Place chicken in large shallow dish. Combine vinegar, garlic, soy sauce, bay leaves, and ground red pepper; pour over chicken, turning to coat. Cover. Refrigerate 4 hours, turning occasionally. Transfer chicken and marinade to heavy skillet; add water and bring to a boil. Reduce heat and simmer, uncovered, 15 minutes, turning occasionally. Remove chicken and set aside. Bring liquid to a boil; boil, uncovered, until reduced to 1/2 cup. Stir in chili; add chicken, turning to coat. Simmer until thoroughly heated.
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