Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Bring the chicken broth and a drizzle of EVOO to a boil in a medium pot. Add the rice, reduce to a simmer, and cover. Cook the rice covered, stirring occasionally, for 17 to 18 minutes, or until tender. Fluff with a fork.
Step 2
While the rice cooks, work on the spicy fresh tomato chutney. Heat a medium-size skillet over high heat with a tablespoon of the EVOO (once around the pan). Add the quartered plum tomatoes, cumin, coriander, serrano peppers, shallots, garlic, and salt and pepper. Cook the mixture, stirring frequently, for 3 minutes. Add the sherry vinegar, brown sugar, and 1 cup of water. Turn down the heat to medium low and simmer for 10 to 12 minutes, or until the water has evaporated and the tomatoes have broken down and are slightly thickened. While the chutney is cooking, prepare the chicken.
Step 3
In a bowl, combine the remaining 2 tablespoons of EVOO, the cilantro, scallions, parsley, honey, and a little salt and pepper. Add the chicken breasts and toss to coat. Heat a nonstick skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5 to 6 minutes on each side, or until cooked through. Remove the chicken breasts from the pan to a serving platter. Top each chicken breast with some of the spicy fresh tomato chutney. Serve with the white rice.
