Chicken Chili

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

1. Chop up dried tomatoes, red chili, and garlic.

   

2. Fry the cumin and coriander in a dry skillet until aromatic.
3. Place bell peppers, red chili, dried tomatoes, cumin, and coriander in a blender bowl.
4. Stir in pulse mode with oil or water (a little) if it is too thick.
5. Stir until smooth, then add green chili and stir gently (two to three presses).
6. Add the mixture to the chopped chicken and mix well and marinate in the refrigerator overnight.
7. The next day, remove the chicken 30-60 minutes before cooking. Then, prepare the green onions, cherry tomatoes and cook the rice.
8. In a wide saucepan, fry the chicken in one layer, until brown.
9. When all the chicken is fried, pour the broth into a saucepan and toss in the whole chicken.
10. Add cherry tomatoes and onions (save some onions for garnish).

    

11. Simmer until smooth, add lime juice, honey, celery seeds, salt and pepper.
12. Serve with rice, sprinkled with green onions,

Bon appetit.