Chicken Chili

ingredients

1,5 KG chicken breast (3.3 lbs, sliced)
1 CUP sundried tomatoes (chopped)
2 CUP cherry tomatoes (halved)
1 CUP chicken stock
1 CUP scallion green (sliced)
1 CUP scallion (sliced)
1/2 CUP red bell pepper puree
2 X garlic clove (chopped)
1 X green chile (chopped)
2 X red chile (chopped)
3-4 TBSP olive or veg oil
1 TBSP coriander seed
1 TBSP cumin seed
1 TBSP ground celery seeds
1 TBSP honey
1 TBSP lime juice
1 TSP salt and pepper (to taste)

chop up the sundried tomatoes, red chile and garlic

dry-roast cumin and coriander until fragrant

add bell pepper puree, red chile, sundried tomatoes, cumin and coriander to a blender

pulse-blend with oil or a sip of water if the paste is to thick for the blender

blend until smooth, then add the green chile and pulse one or two times to keep it chunky

combine chicken and paste, mix well, marinate and refrigerate over night

the next day remove the chicken from the fridge around 30-60 min before cooking, prep the scallions, cherry tomatoes and cook the rice (rice cooker

heat a big pan with lots of surface and brown the chicken, work in batches and don't overcrowd the pan, one layer at the time, park on a plate and repeat

deglaze the pan with the chicken stock and return all of the chicken

then add the cherry tomatoes and most of the scallions (keep some for garnish)

simmer until homogeneous, then season with honey, lime juice, ground celery seeds, salt and pepper

serve on rice and garnish with sliced scallions, this recipe is good for around 6 servings

enjoy