Blue Ribbon Caribbean Salsa Chicken

READY IN: 50mins
Recipe by Tina Klein

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

Top Review by Starman5

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.

Ingredients Nutrition

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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