Chicken With Apricot Salsa Recipes

APRICOT-ORANGE SALSA CHICKEN

Sweet oranges and apricots blend perfectly with zippy salsa in this five-ingredient entree. Keep the heat to your liking with mild, medium or hot salsa. Served over rice, it's a dinner we've enjoyed time and again. -LaDonna Reed, Ponca City, Oklahoma

Provided by Taste of Home

Categories Dinner

Time 2h40m

Yield 2 servings.

Number Of Ingredients 5

Apricot-Orange Salsa Chicken image

Steps:

In a small bowl, combine the salsa, preserves and orange juice. In a 1-1/2-qt. slow cooker coated with cooking spray, layer 1/3 cup salsa mixture and a chicken breast. Repeat layers. Top with remaining salsa mixture. , Cover and cook on low until chicken is tender, 2-1/2 to 3 hours. If desired, thicken pan juices. Serve with rice.

Nutrition Facts : Calories 427 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 450mg sodium, Carbohydrate 66g carbohydrate (25g sugars, Fiber 0 fiber), Protein 31g protein.

Ingredients

3/4 cup salsa
1/3 cup apricot preserves
1/4 cup orange juice
2 boneless skinless chicken breast halves (5 ounces each)
1 cup hot cooked rice

APRICOT CHICKEN I

Tangy, fruity chicken made in just 3 easy steps! It's great served with rice.

Provided by Shirley Rickey

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h30m

Yield 6

Number Of Ingredients 4

Apricot Chicken I image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
Cover dish and bake for 1 hour in preheated oven.

Nutrition Facts : Calories 455.8 calories, Carbohydrate 55.7 g, Cholesterol 68.4 mg, Fat 13.8 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 2.3 g, Sodium 1134.3 mg, Sugar 44.4 g

Ingredients

6 skinless, boneless chicken breast halves
1 ½ (1 ounce) packages dry onion soup mix
1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves

CHICKEN WITH APRICOT SALSA

Pulled this recipe from a cookbook about 15 years ago, but unfortunately don't recall the title of the book.

Provided by Sydney Mike

Categories Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Chicken With Apricot Salsa image

Steps:

In hot oil, over medium heat, saute onion 3 minutes.
Add tomatoes, apricots, apricot preserves, cinnamon, cilantro, ginger, salt & pepper.
Bring to boil, then reduce heat & simmer 20-30 minutes until sauce thickens, stirring occasionally.
Keep salsa warm, & when ready to serve, discard cinnamon stick.
Meantime, broil chicken 4"-6" from heat for 18-23 minutes, or until meat is fork tender & juices run clear, turning once, halfway through broiling.
Meantime, also prepare rice.
To serve, top rice with chicken breasts, then spoon salsa over chicken.

Nutrition Facts : Calories 441.6, Fat 3.8, SaturatedFat 0.8, Cholesterol 68.4, Sodium 336.5, Carbohydrate 70.2, Fiber 5.2, Sugar 20.7, Protein 32.4

Ingredients

1 teaspoon virgin olive oil
1/2 cup onion, chopped
1 (14 1/2 ounce) can diced tomatoes, drained
2/3 cup dried apricot, diced
1/2 cup apricot preserves
6 inches cinnamon sticks
1 teaspoon cilantro leaf, dried
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground pepper
6 boneless skinless chicken breasts
5 cups cooked brown rice, hot

APRICOT SALSA CHICKEN

Although I already have a posted recipe similar to this one, this one is a bit more on the spicy side! It comes from Taste of Home Best Ever Chicken Cookbook 2009!

Provided by Sydney Mike

Categories Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Apricot Salsa Chicken image

Steps:

In a large resealable plastic bag, combine flour, salt, pepper & paprika, mixing well.
Add chicken, 2-3 at a time, sealing the bag & shaking to coat.
In a large skillet, heat oil, then cook chicken over medium heat until browned on each side, then drain oil from skillet.
Stir in salsa, preserves & nectar, then bring to boil.
Reduce heat & simmer, uncovered for 15 minutes or until sauce thickens & a meat thermometer reads 170 degrees F.
Serve over rice.

Nutrition Facts : Calories 916.8, Fat 14.1, SaturatedFat 2, Cholesterol 75.5, Sodium 922.7, Carbohydrate 162.6, Fiber 6.2, Sugar 41, Protein 37.7

Ingredients

1/2 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/8-1/4 teaspoon paprika
6 boneless skinless chicken breasts, large
3 tablespoons canola oil
1 (16 ounce) jar salsa, mild, chunky
1 (12 ounce) jar apricot preserves
1/2 cup apricot nectar
4 -5 cups brown rice, cooked, hot

CHICKEN WITH APRICOTS

Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations. For one thing, they were almost always cloying; the routine addition of cinnamon and cloves does nothing to offset the apricots' sweetness and makes the dish taste more like dessert than dinner. For another, they were usually stewed rather than braised, turning the chicken skin sodden. I brown the chicken in a nonstick skillet with no fat, and that works well. A tablespoon or two of butter, stirred in at the end, will make the sauce richer. Or you can render some bacon, remove it, and brown the chicken in the bacon fat, then crumble the bacon and stir it in at the end of cooking. Finally, any dried fruit can be used, or a combination; with the short cooking time, even prunes will remain intact. But be aware that fruit dried with sulfur (the common method) becomes tender much faster than fruit dried organically, which needs a couple of hours of soaking before cooking.

Provided by Mark Bittman

Categories dinner, easy, weekday, main course

Time 40m

Yield 4 servings

Number Of Ingredients 6

Chicken With Apricots image

Steps:

Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook, rotating but not turning pieces so they brown evenly. When they are nicely browned - take your time - turn them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally until it has softened a bit, a minute or two.
Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any excess liquid; sauce should not be too watery. Serve with white rice or any other cooked grain, or bread.

Nutrition Facts : @context http, Calories 613, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 35 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 777 milligrams, Sugar 19 grams, TransFat 0 grams

Ingredients

1 cup dried apricots
1/4 cup red wine vinegar
1/2 cup red wine
1 chicken, cut into serving pieces
1 medium onion, chopped
Salt and freshly ground black pepper

CHICKEN WITH APRICOT, TAMARIND AND CHIPOTLE SAUCE

This Passover dish from Patricia Jinich came to The Times in 2009. For Ms. Jinich, who grew up in Mexico, one of 40,000 to 50,000 Jews, European and Mexican influences ran through Passover and holiday cooking: chicken soups with matzo might feature jalapeños, while meat stews were paired with salsa. Ms. Jinich learned this recipe from Flora Cohen, a woman of Syrian background who taught her and other Jewish brides in Mexico City how to cook. Here, a combination of dried apricots and apricot preserves give this chicken a savory sweetness, while chipotles in adobo add a little heat.

Provided by Joan Nathan

Categories dinner, one pot, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

Chicken With Apricot, Tamarind and Chipotle Sauce image

Steps:

Season chicken well with salt and pepper. Place a large heavy skillet over high heat and add oil. Add chicken pieces skin side down in a single layer. Reduce heat to medium and slowly brown, turning occasionally, until browned evenly on all sides.
Pour 4 cups water over chicken, raise heat to medium-high, and bring to a simmer. Stir in dried apricots, apricot preserves, tamarind, sugar and chipotle sauce, including 1 or more chipotle peppers if desired for more heat.
Simmer, adjusting heat as necessary, until sauce has thickened enough to coat chicken, about 30 minutes. Adjust salt and pepper to taste, and serve.

Nutrition Facts : @context http, Calories 451, UnsaturatedFat 23 grams, Carbohydrate 21 grams, Fat 31 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 6 grams, Sodium 362 milligrams, Sugar 17 grams, TransFat 0 grams

Ingredients

1 chicken, cut into 8 pieces
1 teaspoon kosher or sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 cup kosher for Passover vegetable oil
3/4 cup dried apricots, roughly chopped
3 tablespoons apricot preserves
3 tablespoons tamarind concentrate
1/4 cup sugar
2 tablespoons sauce from chipotles in adobo
1 or more chipotle peppers from chipotles in adobo, optional

APRICOT SALSA GRILLED CHICKEN SALAD

Add sizzle to dinner salad with chicken hot off the grill and a peppy fruit salsa.

Provided by Betty Crocker Kitchens

Categories Dinner

Time 40m

Yield 4

Number Of Ingredients 12

Apricot Salsa Grilled Chicken Salad image

Steps:

Reserve 2 tablespoons of the orange juice; set aside. In 1-quart saucepan, heat apricots and remaining orange juice to boiling; reduce heat. Simmer uncovered 3 to 5 minutes or until most of the orange juice is absorbed. Cool 15 minutes. In small bowl, mix reserved 2 tablespoons orange juice, the preserves and oil. Stir in apricot mixture and remaining salsa ingredients.
Heat gas or charcoal grill. Brush chicken with oil; sprinkle with garlic salt. Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Cut chicken into 1/2-inch slices.
Divide salad greens among 4 plates. Top with chicken and salsa.

Nutrition Facts : Calories 340, Carbohydrate 26 g, Cholesterol 85 mg, Fat 2, Fiber 4 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 20 g, TransFat 0 g

Ingredients

2/3 cup orange juice
1/2 cup chopped dried apricots
2 tablespoons apricot preserves
1 tablespoon olive or vegetable oil
3/4 cup chopped red bell pepper
2 tablespoons chopped fresh cilantro
2 tablespoons sliced green onions
1 teaspoon grated orange peel
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 tablespoon olive or vegetable oil
1/2 teaspoon garlic salt
6 cups bite-size pieces mixed salad greens

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Chicken With Apricot Salsa Recipes

APRICOT-ORANGE SALSA CHICKEN

Sweet oranges and apricots blend perfectly with zippy salsa in this five-ingredient entree. Keep the heat to your liking with mild, medium or hot salsa. Served over rice, it's a dinner we've enjoyed time and again. -LaDonna Reed, Ponca City, Oklahoma

APRICOT CHICKEN I

Tangy, fruity chicken made in just 3 easy steps! It's great served with rice.

CHICKEN WITH APRICOT SALSA

Pulled this recipe from a cookbook about 15 years ago, but unfortunately don't recall the title of the book.

APRICOT SALSA CHICKEN

Although I already have a posted recipe similar to this one, this one is a bit more on the spicy side! It comes from Taste of Home Best Ever Chicken Cookbook 2009!

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