Caribbean Salsa Chicken

(24)
7 reviews.
  • 20 min prep time
  • 20 min total time
  • 12 ingredients
  • 4 servings

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

Directions

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

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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