Easy Apricot Chicken in a Pan recipe
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Ingredients
- 2 cups uncooked white rice 3 ½ cups water 2 tablespoons olive oil 2 pounds skinless, boneless chicken breast meat - cut into bite-size pieces salt and pepper to taste 1 large onion, chopped 2 cups chicken stock 12 dried apricots, chopped 1 (8 ounce) jar apricot preserves 1 tablespoon cornstarch 2 tablespoons water
Nutrition Info
- 442.8 caloriescarbohydrate: 69.4 gcholesterol: 58.7 mgfat: 6.4 gfiber: 2.1 gprotein: 26.8 gsaturatedFat: 1.3 gservingSize: -sodium: 237.5 mgsugar: 21.2 gtransFat: : -unsaturatedFat: : -
Directions Easy Apricot Chicken in a Pan
Directions
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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.
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.
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.