Blue Ribbon Caribbean Salsa Chicken |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I found this recipe while surfing the internet for Blue Ribbon Recipes and thought I would share it.. Winner of the 30th Pillsbury Bakeoff Contest 1998 Ingredients:
1 cup uncooked 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 |
1/4-1/2 teaspoon allspice |
1/4 cup chopped fresh cilantro |
fresh lime wedge, if desired |
fresh orange wedge, if desired |
Directions:
1. Cook rice in water as directed on package.
2. Meanwhile, heat oil in large skillet over medium-high heat until hot.
3. Add chicken; cook and stir 7 minutes or until chicken is no longer pink.
4. In medium bowl, combine salsa, marmalade, brown sugar, lime juice and allspice; mix well.
5. Add to chicken; mix well.
6. Bring to a boil.
7. Reduce heat to low; cover and simmer 5 to 10 minutes, stirring occasionally.
8. Stir in cilantro.
9. Serve over hot cooked rice.
10. Garnish with lime and orange wedges.
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