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Apricot-Orange Chicken Picadillo

apricot-orange chicken picadillo Entree
Apricot-Orange Chicken Picadillo
  • Prep 30 min
  • Total 0 min
  • Ingredients 12
  • Servings 3

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

Updated March 2, 2005
Bake-Off® Contest 38, 1998
Helen Klecka
Sun City West, Arizona

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

Steps

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  • 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.

  • If desired, serve with hot cooked rice.

Nutrition Facts

Serving Size: 1/3 of Recipe
Calories
470
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
2g
10%
Cholesterol
90mg
30%
Sodium
860mg
36%
Total Carbohydrate
50g
17%
Dietary Fiber
4g
16%
Sugars
37g
Protein
36g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
90%
90%
Calcium
8%
8%
Iron
10%
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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