Rachael Ray's Sauteed Sweet Chicken W Spicy Fresh Tomato Chutney

• cups chicken broth↗3 1⁄2 cups
• tablespoons extra virgin olive oil↗3 tablespoons
• cups white rice↗2 cups
• plum tomatoes, quartered↗6
• teaspoon cumin↗1 teaspoon
• teaspoons ground coriander↗2 teaspoons
• jalapeno pepper, seeded and finely chopped↗1
• shallots, thinly sliced↗2
• garlic cloves, chopped Salt and Pepper↗2
• tablespoons white wine vinegar↗3 tablespoons
• tablespoons brown sugar, packed↗3 tablespoons
• cup water↗1 cup
• cup cilantro, chopped↗1⁄4 cup
• scallions, finely chopped↗3
• cup parsley, chopped↗1⁄4 cup
• tablespoon honey↗1
• lbs chicken↗2

Step-by-step instructions

1. 1

   Bring the chicken broth and a drizzle of EVOO to a boil in a pot. Add the rice, reduce to a simmer, and cover. Cook the rice, stirring occasionally, for 17-18 minutes, or until tender. Fluff with a fork.

2. 2

   Heat a skillet over high heat with a tablespoon of the EVOO. Add the tomatoes, cumin, coriander, jalapeno pepper, shallots, garlic, and salt and pepper. Cook, stirring frequently, for 3 minutes. Add the vinegar, brown sugar, and water. Turn the heat down to medium-low and simmer for 10-12 minutes or until the water has evaporated and the tomatoes have broken down and are slightly thickened.

3. 3

   In a bowl, combine the remaining 2 T of EVOO, cilantro, scallions, parsley, honey, and salt and pepper. Add chicken and toss to coat. Heat a skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side. Remove and top with tomato chutney and serve with rice.