Blue Ribbon Caribbean Salsa Chicken

Recipe Description

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


  • 1 cup uncooked long-grain rice|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
  • ¼ cup orange marmalade
  • 1 tablespoon brown sugar
  • 2 tablespoons fresh lime juice
  • ¼ - ½ teaspoon allspice
  • ¼ cup chopped fresh cilantro
  • fresh lime wedges, if desired
  • fresh orange wedges, if desired


  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.
This article uses material from the "Blue Ribbon Caribbean Salsa Chicken" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License