Apricot Curried Rice With Chicken

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 250 g minute rice (amount is for uncooked)
• 1 large red bell pepper, seeded,cut in 2 cm pieces
• 1 bunch green onion, in 3 cm long slices
• 300 g fresh apricots, stoned and quartered
• 4 boneless skinless chicken breast halves (about 700 grams)
• salt and pepper, to taste
• canola oil (as needed)
• 4 tablespoons sweet and sour chili sauce
• 3 -4 teaspoons mild curry powder
• 200 ml clear vegetable stock
• 300 g frozen peas, thawed

Recipe

• 1 cook rice and keep warm according to package directions.
• 2 season chicken breasts with a little salt& pepper to taste.
• 3 heat 2 tsp oil in a heated skillet.
• 4 add chicken breasts and brown 3 minutes per side, then remove from the pan.
• 5 spread chili sauce all over both sides of the chicken.
• 6 place chicken into a heavy,ovensafe pan and place in a preheated oven at 200 c on the second rack, and roast for 10 minutes or until chicken is cooked through (the thicker your chicken breasts, the longer it will take).
• 7 in the same pan you cooked the chicken in, heat another 2 tsp of oil.
• 8 saute the green onions and the peppers for about 3 minutes, remove from the pan to a dish.
• 9 add another tsp of oil (if needed) and saute the apricots 1-2 minutes, then remove to the same dish as the peppers and the onions.
• 10 add another tsp of oil (if needed), and saute the rice and the curry powder, stirring constantly to mix well, for about 2 minutes.
• 11 pour in the stock and bring to a boil.
• 12 return all the sauteed vegetables and the apricots, along with the peas to the pan and cook together until heated.
• 13 serve with the chicken.
• 14 note*: if you prefer things more spicy, feel free to add some hot curry powder or use spicier chili sauce.
• 15 in germany, sweet& sour chili sauce is usually more like the sweet& sour duck sauce you can buy from la choy in the grocery stores in america- it has little bits of red bell pepper in it.