{"id":1345,"date":"2018-11-06T13:00:51","date_gmt":"2018-11-06T17:00:51","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=1345"},"modified":"2018-11-03T22:42:30","modified_gmt":"2018-11-04T01:42:30","slug":"easy-apricot-chicken-in-a-pan","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2018\/11\/06\/easy-apricot-chicken-in-a-pan\/","title":{"rendered":"Easy Apricot Chicken in a Pan"},"content":{"rendered":"

Ingredients<\/h2>\n
\n

3 1\/2 cups water<\/span><\/p>\n

2 tablespoons olive oil<\/span><\/p>\n

2 pounds skinless, boneless chicken breast meat – cut into bite-size pieces<\/span><\/p>\n

\u00a0salt and pepper to taste<\/span><\/p>\n

1 large onion, chopped<\/span><\/p>\n

2 cups chicken stock<\/span><\/p>\n

12 dried apricots, chopped<\/span><\/p>\n

1 (8 ounce) jar apricot preserves<\/span><\/p>\n

1 tablespoon cornstarch<\/span><\/p>\n

2 tablespoons water<\/span><\/p>\n<\/div>\n

Directions<\/h2>\n
\n
\n
    \n
  1. 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.<\/span><\/li>\n
  2. 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.<\/span><\/li>\n
  3. 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. Serve the apricot chicken over rice.<\/span><\/li>\n<\/ol>\n

    \"Easy<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Ingredients 2 cups uncooked white rice 3 1\/2 cups water 2 tablespoons olive oil 2 pounds skinless, boneless chicken breast meat – cut into bite-size pieces \u00a0salt and pepper to taste 1 large onion, chopped 2 cups chicken stock 12 dried apricots, chopped 1 (8 ounce) jar apricot preserves 1 tablespoon cornstarch 2 tablespoons water […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-1345","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1345","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=1345"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1345\/revisions"}],"predecessor-version":[{"id":1346,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/1345\/revisions\/1346"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=1345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=1345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=1345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}