Apricot-Orange Chicken Picadillo

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

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Servings 3

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( 17 ) Ratings

17 Ratings

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af6d31a3-64e5-448a-836a-7e4e627ec48d

Bake-Off® Contest 38, 1998

Helen Klecka

Sun City West, Arizona

ingredients 12
Prep Time 30 min
Total Time 0 min

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

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Directions

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.