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.

  • prep time 20 min
  • total time 20 min
  • ingredients 12
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/4 of Recipe
    Calories
    420
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    520mg
    520%;
    Total Carbohydrate
    58g
    58%
    (Dietary Fiber
    1g
    1%
      Sugars
    17g
    17%
    ),
    Protein
    30g
    30%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    25%;
    Calcium
    4%;
    Iron
    15%;
    Exchanges:
    3 Starch; 1 Fruit; 3 Very Lean Meat; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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