Friday, April 9, 2010

Caribbean Chicken

This dinner was super easy, quick and delicious! The hubs loved it; and that's all that matters! Try this and I think it will become part of your repertoire.

I did add two things to this for our personal tastes: onions & garlic. I love onions, so I cut half of a large onion into thin strips from the root to the end and sauteed them with the chicken until they were browned & carmelized. I also grated 1 clove of fresh garlic into the sauce mixture. If you don't have a grater, just finely mince the garlic and add it! Enjoy!

Caribbean Chicken (from

  • 1 T olive oil
  • 4 boneless, skinless chicken breasts (*Note: I only used 3 because they were pretty large)
  • 1 1/4 C salsa (*Note: Use your favorite here. I used Pace Medium salsa and it added a kick to the sauce! Use the mild if you don't like things so spicy)
  • 1 medium onion sliced
  • 1 clove of garlic, finely minced or grated
  • 1/2 C marmalade (*Note: I used orange marmalade)
  • 1 1/2 T brown sugar
  • 3 T fresh lime juice (*Note: I just used a whole lime)
  • 1/4 t cinnamon
  • 1/4 t ground cloves
  • Cooked white or brown 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. Add the onion to the pan with the chicken and cook over medium high heat until the onions are soft and slightly brown (add salt to the onions to help them along)
3. In a medium bowl, combine salsa, marmalade, garlic, brown sugar, lime juice, cinnamon, and cloves. Mix well.
4. 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.

You may substitute allspice in place of the cinnamon and cloves.

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