Caribbean Chicken

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.

• OLIVE OIL
• BONELESS SKINLESS CHICKEN BREAST
• GARDEN OR CHUNKY SALSA (MEDIUM OR MILD, I USED MILD)
• MARMALADE
• BROWN SUGAR
• FRESH LIME JUICE
• CINNAMON
• CLOVES
• COOKED RICE

Caribbean Chicken

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• Author: Laura

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Ingredients

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• 1 tablespoon olive oil
• 4 boneless skinless chicken breast cut into bite-sized pieces
• 1 1/4 cup garden or chunky salsa (medium or mild, I used mild)
• 1/2 cup marmalade
• 1 1/2 Tablespoon brown sugar
• 3 Tablespoons fresh lime juice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cloves
• cooked rice

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Instructions

1. 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.
2. In a medium bowl, combine salsa, marmalade, brown sugar, lime juice, cinnamon, and cloves. Mix well.
3. 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.

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