Monterey Chicken & Rice

Renée **II**


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.

☆☆☆☆☆ 0 votes
4 - 6
25 Min
35 Min
Stove Top


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


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

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy