Savory Apricot Chicken with Vegetable Rice Recipe -
Savory Apricot Chicken with Vegetable Rice Recipe
  • READY IN 30 mins

Savory Apricot Chicken with Vegetable Rice

Recipe by  

"Chicken thighs simmered in a sweet-savory sauce are served over piping hot rice with veggies."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Heat oil in large skillet over medium heat. Saute chicken thighs until golden brown on both sides. Remove chicken and keep warm.
  2. Combine preserves, soup mix and water in skillet. Bring to a boil; reduce to simmer and cook for 2 minutes. Stir.
  3. Return chicken to skillet. Simmer covered for 8 to 10 minutes turning once halfway through cooking. Serve hot over prepared rice.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2011

Delicious, quick & easy. I used homemade peach jam and put frozen peas with my rice in my rice cooker. The onion soup mix with the sweet fruit was the perfect combination. I can vary this recipe depending on the type of canned fruit jam I have on hand.

Most Helpful Critical Review
Sep 11, 2014

I don't know why my sentiments for this recipe are not with my fellow AR friends but we did not like this at all. I followed it exactly except making my own rice. I mixed the onion mix into the preserves so it would mix nicely when added to the skillet and I instantly went to check the recipe to make sure I had the right measurements. The onion mix totally overwhelmed the preserves and turned them brown. Sometimes flavors need time to meld and soften, so I persevered. In the end, the onion still overwhelmed the sweetness and was esthetically unpleasing. I didn't say anything to my husband and he barely touched the second thigh. :( Sorry, wouldn't make this again.


20 Ratings

Jul 23, 2012

This is great as it is. Here are my custom suggestions: Add green onions and garlic to the oil after chicken is seared WELL. I added a bit of hot sauce for a kick, dry ginger and a couple dashes of vinegar for acidity as well as a little less preserves for those who thought it was too sweet. Topped with a few slivered almonds for texture followed by lemon and orange zest; WOW this sent it over the edge. Thanks Smuckers for this great idea and allowing me to personalize and make it my own.

Jan 10, 2012

This recipe was easy and so delicious. It was a bit on the sweet side, but that was a hit with the kids. I only had apricot preserves, so I went with that. All in all, it was a big hit.

Apr 02, 2012

This is really good and its fast to make. Not too many ingredients either to complicate things. Its really good how it is but I didnt give it 5 starts because i feel like there is just something missing that I cant put my finger on. Really good though.

Jul 05, 2012

We loved this recipe. I did make a few changes based on our preferences. I cut the boneless skinless chicken thighs into bite size pieces and used Smuckers "Simply Fruit" Apricot preserves. I also added a couple of chopped jalapenos and a small can of pineapple chunks (drained) when the chicken was nearly cooked (before making the sauce). I used a steamer bag of rice with veggies, and made a little extra rice to mix in. My husband's comment: "I'd like this to be in the regular supper line-up." I personally would've liked it a tad hotter, so I will probably experiment with a little more pepper next time, but it was still excellent.

Mar 11, 2012

This was quick, easy, and SO delicious. I used orange preserves that I had on hand, and it was tangy but great.

Aug 05, 2012

This was so easy and delicious! After reading the reviews I made the following changes -- I added red pepper flakes, garlic and ginger to the oil before adding the chicken and browing it. Then I followed the directions as indicated and at at the very end added just a touch of ground red pepper. Added that zing everyone said it needed without being over powering. My husband said it was "a do again"


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  • Calories
  • 623 kcal
  • 31%
  • Carbohydrates
  • 79.7 g
  • 26%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 22.6 g
  • 45%
  • Sodium
  • 695 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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