Blue Ribbon Caribbean Salsa Chicken

Description
I found this recipe while surfing the internet for Blue Ribbon Recipes and thought I would share it.. Winner of the 30th Pillsbury Bakeoff Contest 1998

Ingredients

 * 1 cup uncooked 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
 * ¼ cup orange marmalade
 * 1 tablespoon brown sugar
 * 2 tablespoons fresh lime juice
 * ¼ – ½ teaspoon allspice
 * ¼ cup chopped fresh cilantro
 * fresh lime wedges, if desired
 * fresh orange wedges, if desired

Directions

 * 1) Cook rice in water as directed on package.
 * 2) Meanwhile, heat oil in large skillet over medium-high heat until hot.
 * 3) Add chicken; cook and stir 7 minutes or until chicken is no longer pink.
 * 4) In medium bowl, combine salsa, marmalade, brown sugar, lime juice and allspice; mix well.
 * 5) Add to chicken; mix well.
 * 6) Bring to a boil.
 * 7) Reduce heat to low; cover and simmer 5 to 10 minutes, stirring occasionally.
 * 8) Stir in cilantro.
 * 9) Serve over hot cooked rice.
 * 10) Garnish with lime and orange wedges.