Blue Ribbon Caribbean Salsa Chicken

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

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  cup  uncooked 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
• 1⁄4-1⁄2 teaspoon allspice
• 1⁄4 cup  chopped fresh cilantro
•  fresh lime wedge, if desired
•  fresh  orange wedge, if desired

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.