I recently saw a recipe shared on Good Things Utah ( a local TV show) for Caribbean Chicken. It looked so simple and the combination of flavors intrigued me. The recipe below is my adaption of the original recipe. It was yummy and definitely a change in flavors from what my family usually eats. You get a slight hint of spice from the salsa along with the sweetness form the sugar and marmalade, then finish it off with some warmth from the cloves and cinnamon. Different but delicious.
While the rice is cooking, heat oil in a large skillet at medium high. Add chicken; cook and stir until chicken is no longer pink (about seven minutes). If any juices remain in the pan after cooking the chicken, drain off the juices.
Add to chicken; mix well. Bring it all to a boil. Reduce heat to low; cover and simmer five to ten minutes stirring occasionally. Serve over hot rice. Garnish with lime and orange wedges if desired.
Notes
This recipe was tested with Pace mild salsa. You may substitute allspice in place of the cinnamon and cloves.
6 comments
Made this for dinner last night and it was a hit! Super easy and quick. I used mango peach salsa and it was a great compliment to the flavors.
Made this for dinner last night and it was a hit! Super easy and quick. I used mango peach salsa and it was a great compliment to the flavors.
you made me hungry! thanks for sharing this recipe.
chers,
carsten
food & wine social network
you made me hungry! thanks for sharing this recipe.
chers,
carsten
food & wine social network
This looks like a great, flavorful recipe that’ll be easy to pull off on a busy weeknight, thanks for sharing it!
This looks like a great, flavorful recipe that’ll be easy to pull off on a busy weeknight, thanks for sharing it!