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    You are in: Home / Recipes / Blue Ribbon Caribbean Salsa Chicken Recipe
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    Blue Ribbon Caribbean Salsa Chicken

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Tina Klein's Note:

    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

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    Units: US | Metric


    1. 1
      Cook rice in water as directed on package.
    2. 2
      Meanwhile, heat oil in large skillet over medium-high heat until hot.
    3. 3
      Add chicken; cook and stir 7 minutes or until chicken is no longer pink.
    4. 4
      In medium bowl, combine salsa, marmalade, brown sugar, lime juice and allspice; mix well.
    5. 5
      Add to chicken; mix well.
    6. 6
      Bring to a boil.
    7. 7
      Reduce heat to low; cover and simmer 5 to 10 minutes, stirring occasionally.
    8. 8
      Stir in cilantro.
    9. 9
      Serve over hot cooked rice.
    10. 10
      Garnish with lime and orange wedges.

    Ratings & Reviews:

    • on April 29, 2012


      I have been using a very similar recipe for many years, the main difference being 1/2 cup of orange marmalade instead of the 1/4 cup called for in this recipe. My recipe calls for 1/4 to 1/2 teaspoon of allspice, I prefer the 1/2 teaspoon as called for in this recipe. Spicy and very tasty, a very good blend of flavors.

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    • on March 26, 2010


      This was good for what it is, a quick chicken dish to serve with rice. Nothing awesome or exotic, but tasty. If I make it again, I think I will double the lime juice, since I thought it got lost, even though I squeezed a lime wedge over my plate at serving. Unlike Karmen, I did not find the sauce too watery -- she's probably right that it depends on your salsa. Overall -- a nice quick sauce, Tina!

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    • on October 22, 2009


      As I was putting this recipe together, I was a little concerned as I smelled all of the ingredients together, but the final product was pretty tasty. I will make this again. I had to use a little cornstarch and water (1 tsp. of each) to thicken the sauce at the end. I think the salsa I used (Newman's Own) may have been a little thin compared to Old El Paso, but it is my favorite. Also, I would go with 1/4 tsp. of allspice. I used 1/2 tsp., and it stood out a little too much in the dish.

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    Read All Reviews (4)


    Nutritional Facts for Blue Ribbon Caribbean Salsa Chicken

    Serving Size: 1 (432 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 415.5
    Calories from Fat 62
    Total Fat 6.8 g
    Saturated Fat 1.2 g
    Cholesterol 75.5 mg
    Sodium 544.1 mg
    Total Carbohydrate 58.4 g
    Dietary Fiber 1.8 g
    Sugars 17.5 g
    Protein 29.4 g

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