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
Cook rice in water as directed on package.
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.
In medium bowl, combine salsa, marmalade, brown sugar, lime juice and allspice; mix well.
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.