Caribbean Salsa Chicken
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
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
Instructions
Cook rice in water as directed on package.
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.
In medium bowl, combine salsa, marmalade, brown sugar, lime juice and allspice; mix well.
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.
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