Mitchell’s Soup – Apricot Butter Chicken

Mitchell’s version of delicious curried rice dish, Apricot Butter Chicken mix is equally good made with chicken, or as a vegetarian dish. Wonderful garnished with fresh peaches or mango.

DIRECTIONS:

STOVE TOP: 1) ADD PACKAGE CONTENTS TO 4 C OF WATER; BRING TO A BOIL, THEN COOK COVERED ON LOW FOR 35 MINUTES. 2) AS THE RICE COOKS, BROWN 2 CUPS CUBED CHICKEN IN ½ C BUTTER, ADD 2-3 DICED TOMATOES (OR SMALL CAN DRAINED DICED TOMATOES) AND 1 CHOPPED LARGE ONION ; COOK FOR APPROX 20 MINS, UNTIL CHICKEN IS COOKED. 3) ADD COOKED RICE TO PAN WITH COOKED CHICKEN AND STIR IN 1 C PLAIN YOGURT. GARNISH WITH MANGO OR PEACHES.

BAKE IN OVEN: 1) PLACE PACKAGE CONTENTS IN LARGE BUTTERED CASSEROLE DISH; ADD 4 ½ C WATER, ½ C BUTTER, 1-2 C CUBED RAW CHICKEN, 1 C FROZEN PEAS, 1 C DICED MANGO OR APPLE. 2) BAKE, COVERED FOR 1 HR AT 350 ° F. 3) ONCE COOKED STIR IN ¾ C PLAIN YOGURT OR SOUR CREAM. NOTE: ENSURE CHICKEN IS THOROUGHLY COOKED BEFORE SERVING. WARNING: PLEASE NOTE THAT SOME INGREDIENTS MAY BE FIELD HARVESTED, FOR BEST RESULTS INSPECT FOR ELEMENTS OF NATURE BEFORE COOKING.

Follow Mitchell’s Soup Company on Facebook.