Blue Ribbon Caribbean Salsa Chicken

Total Time
Prep 20 mins
Cook 30 mins

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 Nutrition


  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.


Most Helpful

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.

Starman5 April 29, 2012

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!

Meredith K. March 26, 2010

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.

Karmen Jeanette October 22, 2009

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