Apricot-Orange Chicken Picadillo

Tame sweet and sassy Chicken Picadillo by serving it on a bed of rice.

  • prep time 30 min
  • total time
  • ingredients 12
  • servings 3

Ingredients

Picadillo

1
cup Old El Paso™ Thick 'n Chunky Salsa
1/4
cup golden raisins
1/4
cup apricot preserves
1/4
cup frozen orange juice concentrate
1/4
teaspoon cinnamon
1
tablespoon vegetable or olive oil
3/4
lb. boneless skinless chicken breast tenders, or chicken breasts, cut into 3 lengthwise strips
1/4
teaspoon salt
1/8
teaspoon pepper

Garnish, if desired

1/4
cup slivered almonds
1
large orange, cut into slices
Fresh parsley or cilantro sprigs
  • 1 In medium bowl, combine salsa, raisins, preserves, orange juice concentrate and cinnamon; mix well. Set aside.
  • 2 Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken; sprinkle with salt and pepper. Cook 3 to 4 minutes on each side or until chicken is no longer pink.
  • 3 Add salsa mixture. Bring to a boil. Reduce heat to medium-low; cover and cook 5 minutes, stirring occasionally.
  • 4 To serve, arrange chicken on serving platter; top with 1/4 cup of the sauce. Garnish as desired. Serve with remaining sauce.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/3 of Recipe
    Calories
    470
    (
    Calories from Fat
    130),
    % Daily Value
    Total Fat
    14g
    14%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    90mg
    90%;
    Sodium
    860mg
    860%;
    Total Carbohydrate
    50g
    50%
    (Dietary Fiber
    4g
    4%
      Sugars
    37g
    37%
    ),
    Protein
    36g
    36%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    90%;
    Calcium
    8%;
    Iron
    10%;
    Exchanges:
    1 1/2 Starch; 2 Fruit; 4 1/2 Very Lean Meat; 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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