- Chicken Breasts - 1.5 Kilogram
- Dried tomatoes - 1 cup
- Cherry tomatoes - 2 Cups (cut the poplar)
- Chicken Broth - 1 Glass
- Green onions - 1 Glass (cut)
- Bow - 1 Glass (cut)
- Garlic - 2 Teeth
- Green chili - 1 piece (chopped)
- Red chili - 2 pieces (chopped)
- Olive oil - 2-3 Art. spoons (or vegetable)
- Seeds of coriander - 1 Art. a spoon
- Seeds of cumin - 1 Art. a spoon
- Seeds of celery - 1 Art. spoon (powder)
- Honey - 1 st. a spoon
- Lime juice - 1 st. a spoon
- Salt, pepper - - To taste
- Sweet pepper - 1/2 cup
Cut the dried tomatoes, red chili and garlic. In a dry frying pan fry the cumin and coriander until the fragrance appears. Put a sweet pepper, red chili, dried tomatoes, cumin and coriander in a bowl of blender. Mix in pulse mode with oil or water (slightly), if it is too thick. Stir until smooth, then add the green chili and mix lightly (two or three strokes). Add the resulting mixture to the chicken and chop it well and put it in the refrigerator for the night. The next day, 30-60 minutes before cooking get the chicken. Then, prepare the green onions, cherry tomatoes and cook the rice. In a wide saucepan, fry the chicken one layer, until brown. When all the chicken is fried, pour the broth into the pan and throw the whole chicken. Add cherry tomatoes and onions (leave some onions for garnish). Boil on low heat until homogeneity, add lime juice, honey, celery seeds, salt and pepper. Serve with rice, sprinkled with green onions, a pleasant appetite.
Servings: 6