Rachael Ray's Sauteed Sweet Chicken W Spicy Fresh Tomato Chutney |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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the title pretty much explains it. I've added a few tweaks, but overall a GREAT dish. It's from her 365 No Repeats book. Ingredients:
3 1/2 cups chicken broth |
3 tablespoons extra virgin olive oil |
2 cups white rice |
6 plum tomatoes, quartered |
1 teaspoon cumin |
2 teaspoons ground coriander |
1 jalapeno pepper, seeded and finely chopped |
2 shallots, thinly sliced |
2 garlic cloves, chopped salt and pepper |
3 tablespoons white wine vinegar |
3 tablespoons brown sugar, packed |
1 cup water |
1/4 cup cilantro, chopped |
3 scallions, finely chopped |
1/4 cup parsley, chopped |
1 tablespoon honey |
2 lbs chicken |
Directions:
1. 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.
2. 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.
3. 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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