Rachael Ray's Sauteed Sweet Chicken W Spicy Fresh Tomato Chutney
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 828.06 ml chicken broth
- 44.37 ml extra virgin olive oil
- 473.18 ml white rice
- 6 plum tomatoes, quartered
- 4.92 ml cumin
- 9.85 ml ground coriander
- 1 jalapeno pepper, seeded and finely chopped
- 2 shallots, thinly sliced
- 2 garlic cloves, chopped Salt and Pepper
- 44.37 ml white wine vinegar
- 44.37 ml brown sugar, packed
- 236.59 ml water
- 59.14 ml cilantro, chopped
- 3 scallions, finely chopped
- 59.14 ml parsley, chopped
- 14.79 ml honey
- 907.18 g chicken
directions
- Bring the chicken broth and a drizzle of EVOO to a boil in a pot. Add the rice, reduce to a simmer, and cover. Cook the rice, stirring occasionally, for 17-18 minutes, or until tender. Fluff with a fork.
- Heat a skillet over high heat with a tablespoon of the EVOO. Add the tomatoes, cumin, coriander, jalapeno pepper, shallots, garlic, and salt and pepper. Cook, stirring frequently, for 3 minutes. Add the vinegar, brown sugar, and water. Turn the heat down to medium-low and simmer for 10-12 minutes or until the water has evaporated and the tomatoes have broken down and are slightly thickened.
- In a bowl, combine the remaining 2 T of EVOO, cilantro, scallions, parsley, honey, and salt and pepper. Add chicken and toss to coat. Heat a skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side. Remove and top with tomato chutney and serve with rice.
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