in Recipes

Chicken Chili

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Ingredients for 2 servings:

  • 40 g pine nuts
  • 1 pepper, red
  • ½ bunch of spring onions
  • 1 garlic clove(s)
  • 300 g chicken breasts
  • 2 tbsp oil
  • 1 tbsp tomato paste
  • 1 tbsp peanut butter with pieces
  • 125 ml chicken stock
  • Salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Roast the pine nuts in a dry pan until golden brown. Split the chili pepper lengthwise, scrape out the seeds, and cut into thin strips. Clean the spring onions and slice the white and light green parts into 1 cm thick rings. Cut the chicken breast into approximately 2 cm strips. Heat the oil in a pan or wok, add the spring onions, and crush the garlic over them. Add the chicken breast and chili strips and fry for 4-5 minutes. Mix the tomato paste, peanut butter, and chicken stock in a mixing bowl. Add the mixture to the chicken and bring to a boil. Add the pine nuts and season with salt. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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