Summary

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

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Instructions

1. Cut the chicken breast fillet into cubes.
2. Clean the spring onions and cut the white and light green parts diagonally into small rings.
3. Peel and finely chop the garlic clove.
4. Roast the pine nuts in a dry pan over medium heat while stirring for 3-4 minutes until light brown. Set aside.
5. Heat oil in a pan over medium-high heat and add the chicken cubes. Sear for 2 minutes.
6. Add the spring onions and garlic to the pan and fry for 5 minutes.
7. In a small bowl, whisk together the chicken broth, peanut butter, and tomato paste.
8. Pour this mixture into the pan and simmer over medium heat for 10 minutes.
9. Add the pine nuts and dried ground chilli to the pan. Season with salt to taste and continue cooking until the chicken reaches 74°C (165°F) internally.
10. Meanwhile, cook the rice according to package directions (about 15-20 minutes).
11. Serve the chicken chilli over the cooked rice.