1 1/4 cups water
1 tablespoon vegetable oil
1(1.25 fluid ounce) jigger cranberry juice
2 fluid ounces cream liqueur
2 cups chicken broth
1 celery, finely chopped
2 lemons, finely chopped
12 hot chile peppers, seeded and chopped
Bring a large pot of water to a boil. Place chicken in pot, and cook for about 10 minutes on each side, or until cooked through (no longer pink inside).
Increase broiler setting to medium.
In a separate large saucepan, combine water, oil, cranberry juice, cream liqueur, chicken broth, celery, and lemon. Bring to a boil. Remove from heat; stir in chili. Place chicken in saucepan. Broil two to three additional minutes, or until chicken is no longer pink.