2 pounds rotisserie chicken breast meat boneless skinless cut into bite-size pieces
2 cups chicken stock see
1 tablespoon cornstarch
12 apricots dried chopped
2 tablespoons olive oil
1 large onion chopped
8 servings salt and pepper to taste
2 tablespoons water
2 cups rice white uncooked
Equipment
frying pan
sauce pan
Directions
Bring the rice and 3 1/2 cups water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
While the rice is cooking, heat the olive oil in a large skillet over high heat. Season the chicken with salt and pepper. Once the oil is hot, stir in the chicken, and cook for 5 minutes. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes more.
Pour in the chicken stock, dried apricots, and apricot preserves.
Bring the mixture to a boil; reduce heat to medium-low, cover, and simmer until the chicken is tender, 10 to 15 minutes. Dissolve the cornstarch in 2 tablespoons of water, and stir into the simmering chicken mixture. Cook until the sauce has thickened and cleared, about 1 minute.
