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Caribbean Salsa Chicken

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Caribbean Salsa Chicken
  • Prep 20 min
  • Total 20 min
  • Ingredients 12
  • Servings 4
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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.
Updated Jan 11, 2011
Bake-Off® Contest 38, 1998
Bake-Off® Contest 38, 1998
Ralph Berger
Jamestown, North Carolina

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

Steps

  • 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

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;
*Percent Daily Values are based on a 2,000 calorie diet.
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