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monterey chicken & rice

review
Private Recipe by
Renée G.
Uptown, AR

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.

yield 4 - 6
prep time 25 Min
cook time 35 Min
method Stove Top

Ingredients For monterey chicken & rice

  • 1 tbsp. vegetable oil
  • 1 cup chopped sweet onion
  • 1 cup coarsely chopped carrots
  • 1 cup sliced/chopped celery
  • 1 ½ cups tart apples, peeled and chopped
  • 2 tsp. curry powder
  • ¼ tsp. kosher salt
  • 1 can condensed tomato soup, undiluted
  • 2 cups chicken broth
  • 1 soup can water
  • 2 cups boneless chicken, breast meat, (trimmed of excess fat and skin if necessary,) chopped into 1” cubes
  • ½ cup frozen green peas, optional
  • chopped green onions or parsley, for garnish, optional

How To Make monterey chicken & rice

  • 1
    In 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.
  • 2
    Reduce heat to medium-low; add apples, curry powder, and salt. Cook, covered, for 5 minutes.
  • 3
    Stir in the chicken broth, water, and tomato soup. Bring to boil; reduce to simmer. Cover and cook for 10 minutes.
  • 4
    Stir in the chicken and green peas; simmer for 10 minutes more. Taste to see if more salt is needed.
  • 5
    Remove from heat; stir and serve with fluffy white rice, garnishing with chopped green onions or parsley, if desired.
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