Rachael Ray's Sauteed Sweet Chicken W Spicy Fresh Tomato Chutney

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 1/2 cups chicken broth
• 3 tablespoons extra virgin olive oil
• 2 cups 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 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

Recipe

• 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.