Caribbean Salsa Chicken

Caribbean Salsa Chicken
Preparation time
20 mins
Cooking time
20 mins
4 people

Caribbean Salsa Chicken.

Looking for a hearty skillet dinner using Old El Paso® Thick ‘n Chunky Salsa? Then try this flavorful chicken that’s served over rice – featuring hints of Caribbean and Mexican cuisine.


Caribbean Salsa Chicken



  • 1 cup uncooked regular 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 to 1/2 teaspoon allspice
  • 1/4 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. Add chicken; cook and stir 7 minutes or until chicken is no longer pink.
  3. In medium bowl, combine salsa, marmalade, brown sugar, lime juice and allspice; mix well.
  4. Add to chicken; mix well. Bring to a boil. Reduce heat to low; cover and simmer 5 to 10 minutes, stirring occasionally. Stir in cilantro. Serve over hot cooked rice. Garnish with lime and orange wedges.

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