MONTEREY CHICKEN & RICE

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Monterey Chicken & Rice image

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.

Provided by Renée G. @DuchessofCork

Categories     Rice Sides

Number Of Ingredients 13

- 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

Steps:

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

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