• 8servings
  • 30minutes
  • 443calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 2 cups uncooked white rice

  2. 3 1/2 cups water

  3. 2 tablespoons olive oil

  4. 2 pounds skinless, boneless chicken breast meat - cut into bite-size pieces

  5. salt and pepper to taste

  6. 1 large onion, chopped

  7. 2 cups chicken stock

  8. 12 dried apricots, chopped

  9. 1 (8 ounce) jar apricot preserves

  10. 1 tablespoon cornstarch

  11. 2 tablespoons water

Instructions Jump to Ingredients ↑

  1. Bring the rice and 3 1/2 cups water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.

  2. While the rice is cooking, heat the olive oil in a large skillet over high heat. Season the chicken with salt and pepper. Once the oil is hot, stir in the chicken, and cook for 5 minutes. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes more. Pour in the chicken stock, dried apricots, and apricot preserves.

  3. Bring the mixture to a boil; reduce heat to medium-low, cover, and simmer until the chicken is tender, 10 to 15 minutes. Dissolve the cornstarch in 2 tablespoons of water, and stir into the simmering chicken mixture. Cook until the sauce has thickened and cleared, about 1 minute. Serve the apricot chicken over rice.


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