Name: Skillet Chicken and Rice with Warm Peach Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 2 T. extra virgin olive oil; 1 lb. boneless, skinless chicken, cubed; 1 t. garlic powder; Sea salt and black pepper, to taste; 1¼ c. savoury peach compote*; 3 c. cooked rice of choice; 2 t. white sesame seeds (optional)

Chicken and rice is one of those simple dishes that works at any time of the year. Grab a skillet and within no time, you have a tasty meal. But what about upgrading it a bit and adding some extra flavour? In this case, skillet chicken and rice with a warm peach sauce. Fancy trying it?

As an Amazon Associate I earn from qualifying purchases and sometimes recommend products from other sellers at no extra cost you. For more details see my disclosure policy and privacy policy.

How to choose the best rice

In this recipe, I’ve left it up to you what type of rice you use – a lot of it is personal preference. But if you are a little unsure where to start in the rice aisle at the supermarket, here’s a quick overview of the types:

Arborio – short grain Italian rice, used for risotto and puddings
Basmati – long grain Indian rice, used for curries, stews and in dishes like pilaf rice
Black rice – nuttier flavour, ideal for porridge, pudding and baked recipes, turns purple when cooked
Brown rice – denser, nuttier flavour and higher nutritional value, used in any dishes where white rice is used
Glutinous rice – also known as sticky rice, used in breakfast, snacks and sweets as well as ground in sweet rice flour like mochiko
Jasmine rice – long grain rice with a milk, sweet flavour used in Thai and Cambodian dishes
Red rice – high in antioxidants, lots of texture
Sushi rice – short grain rice used in sushi, slightly sticky texture
Wild rice – not exactly rice, it is a grain from North America and China that it a good source of vitamins

How to make peach sauce

Peach sauce or compote is a great way to make a fresh sauce to go with a range of dishes such as in a panini or toasted sandwich as well as this chicken and rice recipe. To make it you need

2 T. extra virgin olive oil
1-2 large garlic cloves, finely minced
½ c. red onion, finely chopped (about ½ medium)
Sea salt and black pepper, to taste
1 t. dried rosemary
1 t. ground cinnamon
1/8 – ¼ t. crushed red pepper flakes
2 T. fresh lemon juice
4 large rice peaches, diced (approximately 4 heaping cups)
3 T. honey, preferably local
2 T. water

Add olive oil, garlic, and red onion to a large saucepan set over medium heat. Season with salt and black pepper, to taste, and stir to combine.

Add the rosemary, cinnamon, and crushed red pepper flakes to the pan. Cook, stirring occasionally, until the onion softens and the spices become very fragrant, approximately 4-5 minutes.

Add the lemon juice, peaches, honey, and water to the skillet and stir to combine. Increase the heat to medium-high and bring to a rapid boil. Immediately reduce heat to medium and simmer, stirring occasionally, until the peaches are soft and the mixture starts to thicken, approximately 10-12 minutes.

Remove from heat and cool for several minutes. Working in batches if necessary, transfer the warm peach mixture to a blender and quickly pulse for a few seconds just until blended, but not completely smooth.

Use immediately or store in the refrigerator in an airtight container for up to 3 to 4 days.

What you need to make chicken and rice

2 T. extra virgin olive oil
1 lb. boneless, skinless chicken, cubed
1 t. garlic powder
Sea salt and black pepper, to taste
1¼ c. savoury peach compote*

To serve:

3 c. cooked rice of choice
2 t. white sesame seeds (optional)

Kitchen equipment

Large skillet
Large saucepan
Blender

How to make the recipe

STEP 1: Heat the oil in the skillet over a medium heat

STEP 2: Add the chicken, garlic powder and salt and pepper then cook for 4-5 minutes, stirring, until the chicken is browned

STEP 3: Add the savoury peach sauce to the skillet and stir. Cook until the chicken is thoroughly coated and the sauce is warm, usually 8-10 minutes

STEP 4: Remove from the heat and serve over cooked rice and topped with sesame seeds

Recipe tips

If you aren’t a fan of rice, you could also serve the chicken and sauce with something like cauliflower rice. Or simply add it with some steamed broccoli or even some roasted potatoes.

Yield: 4 portions