Thursday, January 28, 2010

Barb Smith's Caribbean Chicken

This was on Good Things Utah, and was made by one of the news ladies!
  • 2-3 Cups cooked rice
  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breast cut into bite-sized pieces
  • 1 cup garden or chunky salsa (We like Old El Paso Medium)
  • ¼ cup marmalade
  • 1 tablespoon brown sugar
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon allspice (you can add up to a ½ on taste preference)

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).
2. In a medium bowl, combine salsa, marmalade, brown sugar, and lime juice. 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.


  1. I made this! It's awesome, and very easy. ☺

  2. Here's a thought... instead of using olive oil, another healthy alternative oil that might make it taste even more Caribbean is coconut oil.