monterey chicken & rice
I ordered a chicken-rice dish in a restaurant in Monterey Bay, California one time that was so delicious but didn't think to even ask the waitress if she would inquire in the kitchen if I might have the recipe. For the next 10 years, I kept trying to duplicate the dish or more to the point create a reasonable facsimile. I kept thinking it had chili powder in it - then one day it struck me like a bolt out of the blue...that wasn't chili I was tasting in the sauce, it was curry! I don't recall if it had apple in it or not - this is my own addition. We like this; hope you will, too.
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yield
4 - 6
prep time
25 Min
cook time
35 Min
method
Stove Top
Ingredients For monterey chicken & rice
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1 tbsp. vegetable oil
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1 cup chopped sweet onion
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1 cup coarsely chopped carrots
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1 cup sliced/chopped celery
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1 ½ cups tart apples, peeled and chopped
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2 tsp. curry powder
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¼ tsp. kosher salt
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1 can condensed tomato soup, undiluted
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2 cups chicken broth
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1 soup can water
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2 cups boneless chicken, breast meat, (trimmed of excess fat and skin if necessary,) chopped into 1” cubes
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½ cup frozen green peas, optional
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chopped green onions or parsley, for garnish, optional
How To Make monterey chicken & rice
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1In a large pot or Dutch oven heat cooking oil over medium heat. Cook and stir onion, carrots, and celery in hot oil about 10 minutes or until crisp-tender.
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2Reduce heat to medium-low; add apples, curry powder, and salt. Cook, covered, for 5 minutes.
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3Stir in the chicken broth, water, and tomato soup. Bring to boil; reduce to simmer. Cover and cook for 10 minutes.
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4Stir in the chicken and green peas; simmer for 10 minutes more. Taste to see if more salt is needed.
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5Remove from heat; stir and serve with fluffy white rice, garnishing with chopped green onions or parsley, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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