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Caribbean
Salsa Chicken
| 2 to 3 cups hot cooked rice (cooked as
directed on package)
1 tablespoon oil 4 boneless skinless chicken breast halves, cut into bite-sized pieces 1 cup salsa ¼ cup orange marmalade 1 tablespoon brown sugar 2 tablespoons fresh lime juice ¼ to ½ teaspoon allspice ¼ cup chopped fresh cilantro Fresh lime wedges, if desired Fresh orange wedges, if desired While rice is cooking, heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 7 minutes or until chicken is no longer pink. In medium bowl, combine salsa, marmalade, brown sugar, lime juice, and allspice; mix well. Add to chicken; mix well. Bring to a boil. Reduce heat to low; cover and simmer 5 to 10 minutes, stirring occasionally. Stir in cilantro. Serve over hot cooked rice. Garnish with lime and orange wedges. Serves 4. |
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