Chicken Chili
by Editorial Staff
Chilli chicken recipe.
Cook: 10 hour
Servings: 6
Ingredients
- Chicken Breasts – 1.5 Kilograms
- Chicken Broth – 1 Glass
- Green Onions – 1 Cup (chopped)
- Onions – 1 Cup (chopped)
- Garlic – 2 Cloves
- Green chili – 1 Piece (chopped)
- Red Chili – 2 Pieces (chopped)
- Olive oil – 2-3 tbsp (or vegetable)
- Coriander seeds – 1 Tbsp the spoon
- Caraway seeds – 1
- Celery seeds – 1 tablespoon. spoon (powder)
- Honey – 1 Art. the spoon
- Lime juice – 1 Tbsp. the spoon
- Salt, pepper – – To taste
- Bell Peppers – 1/2 Cup
Directions
- Chop up dried tomatoes, red chili, and garlic.
- Fry the cumin and coriander in a dry skillet until aromatic.
- Place bell peppers, red chili, dried tomatoes, cumin, and coriander in a blender bowl.
- Stir in pulse mode with oil or water (a little) if it is too thick.
- Stir until smooth, then add green chili and stir gently (two to three presses).
- Add the mixture to the chopped chicken and mix well and marinate in the refrigerator overnight.
- The next day, remove the chicken 30-60 minutes before cooking. Then, prepare the green onions, cherry tomatoes and cook the rice.
- In a wide saucepan, fry the chicken in one layer, until brown.
- When all the chicken is fried, pour the broth into a saucepan and toss in the whole chicken.
- Add cherry tomatoes and onions (save some onions for garnish).
- Simmer until smooth, add lime juice, honey, celery seeds, salt and pepper.
- Serve with rice, sprinkled with green onions,
Bon appetit.
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