Apricot Curried Rice With Chicken Recipe

Ingredients for Apricot Curried Rice With Chicken

• Minute Rice
• Red Bell Pepper
• Green Onion
• Fresh Apricots
• Boneless Skinless Chicken Breast Halves
• Salt And Pepper
• Canola Oil
• 2 tablespoons sweet and sour chili sauce (similar to American sweet and sour duck sauce)
• Mild Curry Powder
• Vegetable Stock
• Frozen Peas

How to Make Apricot Curried Rice With Chicken

1. Cook rice according to package directions. Keep warm.
2. Season 2 boneless, skinless chicken breasts (about 1 lb total) with salt and pepper to taste.
3. Heat 2 teaspoons of oil in a large skillet over medium-high heat.
4. Add chicken breasts and brown for 3 minutes per side. Remove from pan and set aside.
5. Spread 2 tablespoons of sweet and sour chili sauce (similar to American sweet and sour duck sauce) evenly over both sides of the chicken.
6. Place chicken in a heavy, oven-safe pan. Bake in a preheated oven at 200°C (400°F) on the middle rack for 10-15 minutes, or until chicken is cooked through and juices run clear.
7. In the same pan, heat another 2 teaspoons of oil over medium heat.
8. Add 1/2 cup chopped green onions and 1/2 cup chopped bell peppers. Sauté for 3 minutes. Remove from pan and set aside.
9. Add 1 teaspoon of oil to the pan. Sauté 1 cup dried apricots (halved or quartered) for 1-2 minutes. Remove from pan and set aside with the peppers and onions.
10. Add 1 teaspoon of oil to the pan. Add 2 cups cooked rice and 1 tablespoon curry powder. Stir constantly for 2 minutes until fragrant and well combined.
11. Pour in 1 cup chicken stock and bring to a boil.
12. Return the sautéed vegetables, apricots, and 1/2 cup frozen peas to the pan. Cook until heated through, about 2-3 minutes.
13. Serve the curried rice mixture over the cooked chicken.
14. Garnish with fresh cilantro or parsley (optional).