April 26, 2017
advice articles
“Sticky” Apricot Chicken / Venetian Apricot Chicken

“Sticky” Apricot Chicken / Venetian Apricot Chicken

You’ll quickly find out that, whenever I do a recipe or cook anything, it’s hardly an exact science. I was raised in a kitchen where liquids were added by the splash and seasonings were added by the pinch or palmful. Not to mention that my mom had no problem substituting ingredients on the fly. After all, she was cooking for three men on a daily basis.

It’s with her in mind that I share this recipe. I’m not exactly sure where it came from but I know that it’s a recipe that’s stood the test of time in our house. It’s also a recipe that’s really easy to make, but seems a lot harder for some reason. That’s why it’s usually one of the first recipes in my arsenal that I use when I cook for someone new. Well that, and it’s also delicious.

First thing you’ll need is some chicken. I usually use one of those three packs of breasts, and it makes enough to feed both of us with leftovers. Cut the breasts up into nice little bite size pieces. Then season them with Adobo (or whatever season you’d normally use for chicken) and marinade them in Italian dressing for at least an hour.

Next, put some extra virgin olive oil in a pan and heat that sucker up to medium. Now it’s time to add the chicken (with the marinade) and let it cook most of the way through. When the chicken’s getting close to finishing, stir in about half a jar’s worth of apricot preserve. We usually use Smuckers, and if you’re health-conscious, you can use sugar-free preserve and it doesn’t really affect the flavor at all. Once the chicken is cooked all the way through, you’re done. Time to serve it on a bed of white or brown rice!

Now this recipe is a two-for-one, since all you need is one additional ingredient to make a completely new dish—one can of stewed tomatoes. You can add those in along with the preserve according to the instructions above, which creates a more soupy concoction that you can serve in a bowl and mix in with your rice. If you prefer something thicker, then put the tomatoes and apricot preserve in the pan first over higher heat to let it reduce. Then, once it’s thickened, you can bring the heat back down to medium and cook the chicken all the way through.



About RJ

RJ is a blogger/vlogger/writer and the other half of the NotAdamandSteve duo. When he's not making videos or writing stuff online he's usually working out, traveling, telling you factoids you never asked for, working out, or spending quality time with his new husband and German Shepherd.

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