INGREDIENTS:

Marinade
3 cups boneless chicken breast, ½ inch diced
2 Tbsp. Extra Virgin Olive Oil (EVOO)
2 Tbsp. madras-style curry powder
1 Tbsp. lemon juice
1 Tbsp. ground cumin
2 Tbsp. Tennessee Gourmet® Scotch Bonnet Pepper Jelly (your choice of flavor)
½ cup apple cider vinegar
Chicken & Sauce
2 Tbsp. EVOO
1 cup diced onion
1 cup diced celery
1 cup diced red or yellow peppers
½ tsp. red pepper flakes
2 cups chicken broth
2 cups potatoes, diced to ½ inch cubes
1½ cups heavy cream

DIRECTIONS:

Marinade
Combine all ingredients (except the chicken) in a sauce pan and simmer until the jelly has melted. Pour the marinade over the chicken and refrigerate for at least two hours. Remove the chicken discard the marinade.

Chicken & Sauce
In a large skillet, add EVOO and heat. Sauté the chicken until lightly brown; remove from heat and set aside. Sauté the onions, until they become translucent, you may need to add a little more EVOO. Add celery, peppers, pepper flakes and chicken broth. Bring to a simmer and add potatoes. Cook until potatoes become soft. Reduce heat add cream and combine. Return the chicken to the skillet and simmer for 15 to 20 minutes uncovered. Serve over rice.

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