Caribbean Salsa Chicken

Looking for a hearty skillet dinner using Old El Paso® Thick 'n Chunky Salsa? Then try this flavorful chicken that's served over rice - featuring hints of Caribbean and Mexican cuisine.

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Servings 4

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( 27 ) Ratings

27 Ratings

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5cc1a82a-ff59-44c0-bbd7-f2f8b17fe84e

Bake-Off® Contest 38, 1998

Ralph Berger

Jamestown, North Carolina

ingredients 12
Prep Time 20 min
Total Time 20 min

Ingredients

1: cup uncooked regular long-grain white rice

: 2 cups water

1: tablespoon oil

4: boneless skinless chicken breast halves, cut into bite-sized pieces

1: cup Old El Paso® Thick 'n Chunky Salsa

1/4: cup orange marmalade

1: tablespoon brown sugar

2: tablespoons fresh lime juice

1/4: to 1/2 teaspoon allspice

1/4: cup chopped fresh cilantro

Garnish

: Fresh lime wedges, if desired

: Fresh orange wedges, if desired

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Directions

1 Cook rice in water as directed on package.
2 Meanwhile, 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.
3 In medium bowl, combine salsa, marmalade, brown sugar, lime juice and allspice; mix well.
4 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.