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Carribean Chicken over rice |

Caribbean Chicken

  • Author: Laura


  • 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


  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.


This recipe was tested with Pace mild salsa.
You may substitute allspice in place of the cinnamon and cloves.

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