This is a family classic that my sister in law, Becky, introduced us to. Yummy sweet sauce with just enough heat to keep things interesting! I'm not sure I still make it the same way she does, but we love this all the same. I suspect it will keep making a regular appearance in the meal rotation for years to come.
This makes a pretty big batch but it freezes beautifully! So we usually make this all and freeze half of it for another night. Just warm the frozen sauce on the stove or in the microwave and make a fresh batch of rice and it tastes like you just made it!
Let's Get Started
Cook time 45 mins to 1 hour
Ingredients
2.5 to 3 lbs of chicken, thawed and diced
1 Tbsp. vegetable oil
2 - (10 oz) jars of apricot jam
1 - (24 oz.) jar of medium heat Pace Picante (mild can be used)
1 chicken bouillon cube or 1 1/2 c. of chicken broth
1/2 tsp. minced garlic (about 1 clove)
Directions
Add oil and diced chicken in a large sauce pan. Cook on high heat until done (no pink in center, but there's still juice in the pan).
Reduce heat to medium-high and add salsa and jam. Stir until jam melts.
Add bouillon (or chicken broth) and garlic and stir.
Reduce heat to medium and let sauce simmer and thicken (about 20 mins - may take longer if you added chicken broth)
Serve over rice. Delicious with steams snap peas, bell peppers. Can also add in pineapple tidbits to the sauce.
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