Chicken – Chili
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g chicken breast fillet (s)
- 1 bunch spring onion (s)
- 1 clove garlic
- 30 g pine nuts
- 2 tablespoon peanut butter (alternatively peanut cream with pieces)
- 150 ml chicken broth
- 1 tablespoon tomato paste
- 150 g rice
- salt
- Chilli, dried, ground
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillet into cubes.
- Clean the spring onions, cut the white and light green part diagonally into small rings. Core the chilli peppers and cut into narrow strips.
- Peel, crush and finely chop the garlic clove. Roast the pine nuts in a dry pan while stirring until light brown, then set aside.
- Heat the oil in the pan and add the meat, spring onions, chillies and garlic, sear them and then continue to fry for about 5 minutes.
- Whisk the chicken stock, peanut butter and tomato paste and add to the pan. Simmer for about 10 minutes, then add the pine nuts and season with salt.
- Boil rice and serve with it.
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