Ingredients Jump to Instructions ↓

  1. 2 cups hot cooked rice (2 to 3)

  2. 1 tablespoon oil

  3. 4 boneless-skinless breast halves cut into bite-sized pieces

  4. 1 cup old el paso garden pepper or thick n chuncky salsa

  5. 1/4 cup orange marmalade

  6. 1 tablespoon brown sugar

  7. 2 tablespoons lime juice

  8. 1/2 teaspoon alspice

  9. 1/4 cup chopped fresh cilanto fresh lime wedges if desired fresh orange wedges desired

Instructions Jump to Ingredients ↑

  1. Preparation : While rice is cooking, 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. In medium bowl, combine salsa, marmalade, brown sugar, lime juice and alspice; mix well. Add to chicken; mix well. Bring to a boil. Reduce heat to low; cover and simmer 5-10 minutes, stirring occasionally. Stir in cilantro. Serve over hot cooked rice. Garnish with lime and orange wedges.

  2. servings.


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