Chicken Chili

Ingredients for 2 servings:

• 400 g chicken breast fillet(s)
• 1 bunch of spring onions
• 1 clove(s) garlic
• 30 g pine nuts
• 2 tbsp peanut butter (alternatively peanut butter with pieces)
• 150 ml chicken broth
• 1 tbsp tomato paste
• 150 g rice
• Salt
• Chili, dried, ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the chicken breast fillet into cubes. Clean the spring onions, cutting the white and light green parts diagonally into small rings. Deseed the chilies and cut into thin strips. Peel, crush, and finely chop the garlic clove. Toast the pine nuts in a dry pan until light brown, stirring occasionally, then set aside. Heat oil in the pan and add the meat, spring onions, chilies, and garlic. Sear until crisp, then continue to cook for about 5 minutes. Whisk together 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. Cook the rice and serve.