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Ralph Berger
Jamestown, North Carolina
Looking for a hearty skillet dinner using salsa? Then try this flavorful chicken that's served over rice - featuring hints of Caribbean and Mexican cuisine.
Caribbean Salsa Chicken
- Prep Time 20 min
- Total 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 thick & 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
Instructions
-
Step1Cook rice in water as directed on package.
-
Step2Meanwhile, 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.
-
Step3In medium bowl, combine salsa, marmalade, brown sugar, lime juice and allspice; mix well.
-
Step4Add 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
420
Calories
7g
Total Fat
30g
Protein
58g
Total Carbohydrate
17g
Sugars
Nutrition Facts
Serving Size: 1/4 of Recipe
- Calories
- 420
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 75mg
- 25%
- Sodium
- 520mg
- 22%
- Total Carbohydrate
- 58g
- 19%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 17g
- Protein
- 30g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 25%
- 25%
- Calcium
- 4%
- 4%
- Iron
- 15%
- 15%
Exchanges:
3 Starch; 1 Fruit; 3 Very Lean Meat; 1/2 Fat;
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