Pan seared chicken apricot jalapeno glaze

I love spicy, my Better Half does not, our children do like the spicy side of life, so I have to compromise!! My Husband Stephane has been a a champ letting me experiment with him. And up to today he has not complained. I do my cooking well

Well we (meaning me and my daughter Meagan like spicy food) decided that the chicken and rice Mexican style would be a great addition to the recipe index.   I must apologize for not posting nightly it is just that I want to take care of family and errands first. So I wait for some time to sneak my posts in. Thank you for waiting.

Chicken will need;

4 boneless breasts skinless preferred

½ cup apricot preserves jam or jelly

1/8 C. light brown sugar

1 jalapeño pepper cored and only using the skinned chopped (unless you want more heat)

2 tbsp water

2 tbsp oil

Salt and pepper to taste

Heat oil in a large skillet over med high heat and add chicken, sear them as I always say! Seal in the juice so they will be spectacular later

Place them in an oven safe dish to continue cooking for 15 minutes after searing them.

Meanwhile in a small pot combine the jam, sugar water and jalapeño bringing to a boil over med high heat. Once dissolved and thickened spoon the glaze over the chicken and serve with sides.

Serve with

Frijoles Negros

1 can black beans drained and rinsed

2 cloves garlic 1 small onion chopped

2 tsp oil

1/3 cup cilantro

2 cups cooked rice

1 jalapeño skinned and  diced

Salt and pepper to taste

In a medium pot heat the oil over medium high heat before adding the garlic and onions, sauté  for 3 -4 minutes reduce heat and add the beans cooking for an additional 15 minutes  before adding the cilantro. Serve hot.

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Bon Appétit

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