Rachael Ray'S Sauteed Sweet Chicken W Spicy Fresh Tomato Chutney - cooking recipe

Ingredients

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

Preparation

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.
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.
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.