DSC03484-1

An oldie but a goodie. This version is easy to throw in the oven and forget about for an hour or so. I read a recipe recently that included vegetables in the actual sauce, but I find it easier to add them to the rice when boiling it. My mum used to make this without the sour cream, so if you don’t want to add it, the apricot chicken will turn out fine without it. I just really like creamy dishes.

Ingredients

8 chicken drumsticks

400g tin of apricot nectar

1 sachet of French onion soup mix

2 Tbsp sour cream

1 cup white rice

1 carrot, diced

1 zucchini, diced

1/2 capsicum, diced

1/4 cup each frozen peas and corn

Method

  1. Preheat oven to 200°C (390°F). Place chicken in an oven dish.
  2. Whisk together the nectar and soup mix. Pour mixture over chicken and bake for approximately one hour or until the chicken is cooked through, turning the chicken in the sauce half way through the cooking.
  3. About 20 minutes before the chicken is ready, bring a pot of water to boil and cook rice for approximately 10 minutes. This is one time that you don’t want to use the absorption method for cooking rice as you need a bit of water to cook the veggies.
  4. Add the veggies and cook for another 3 minutes or so, until the veggies and the rice are cooked.
  5. Remove the chicken from the baking dish and stir in the sour cream. Serve the chicken over the rice, spooning the sauce over the chicken. 
Advertisement

Have you read these posts?