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1
preheat oven to 180c
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2
cut the chicken breasts into small - medium chunks not too big not too small.
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3
heat stove to medium heat
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4
brown the onions in 2 tablespoon of olive oil.
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5
add the chicken chunks to the golden brown onions , along with your seasoning of choice and a pinch of salt.
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6
Please keep in mind the soup is already fairly salty so use salt sparingly
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7
while the chicken is simmering, mix the packet soup in a small bowl with the water
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8
in a separate bowl mix the apricot jam and mayonaise , making sure to mix the apricot jam as smooth as possible.
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9
Add the soup mixture
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10
check to see if the chicken is light brown and cooked through.
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11
Add the sauce mixture to the chicken and stir.
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12
leave for 5 minutes on medium - low heat
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13
remove from pot into an oven dish or pyrex, pop it in the oven for 30 - 45 minutes checking regularly
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14
boil water in a pot with a tsp of salt , bring to boil , add the rice , rice is done when you get a soft fluffy texture , drain the rice in a strainer , rinse it thouroughly and leave to drain
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15
you will see the sauce from the dish in the oven change to a thick light golden colour and should be ready to eat.
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16
Serve on the brown rice and enjoy.
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17
This is a cheap, very tasty dish and I have found everyone ive made it for has loved it thouroughly as it is rich in taste.
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18
Enjoy
