Droosh Jalapeno Green Chutney Chicken & Veggies

Jalapeño Chutney Chicken & Veggie Skillet

Ingredients (2–3 servings)

• 1 lb boneless chicken breast or thighs, cut into bite-sized pieces 

• 3-4 tbsp Droosh Jalapeño Green Chutney Hot Sauce (for marinade)

• 1 tbsp olive oil (plus more as needed)

• 1 medium onion, sliced

• 1 bell pepper (any color), sliced

• 2 cloves garlic, minced

• 1 cup cooked rice (white, brown, or basmati)

• Salt & pepper, to taste

• Optional: squeeze of lime, fresh cilantro for garnish

Instructions

1. Marinate the chicken

   • In a bowl, toss chicken pieces with 2 tbsp of Droosh Jalapeño Green Chutney Hot Sauce, a pinch of salt, and black pepper.

   • Let sit for at least 15 minutes (or up to overnight in the fridge for more flavor).

2. Cook the chicken

   • Heat 1 tbsp olive oil in a large skillet over medium-high heat.

   • Add chicken and sear until browned and cooked through (about 6–8 minutes).

   • Remove from skillet and set aside.

3. Sauté the veggies

   • In the same skillet, add onions and bell peppers.

   • Cook until softened and slightly charred, 4–5 minutes.

   • Stir in minced garlic and cook for 30 seconds.

4. Combine & glaze

   • Return chicken to skillet.

   • Add 1 more tbsp of Droosh Jalapeño Green Chutney Hot Sauce and toss everything to coat.

   • Cook another 1–2 minutes until glossy and fragrant.

5. Serve

   • Spoon over warm rice.

   • Garnish with lime juice and chopped cilantro if desired.