Preparation:
While rice is cooking, 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 alspice; mix well. Add to chicken; mix well. Bring to a boil.
Reduce heat to low; cover and simmer 5-10 minutes, stirring occasionally.
Stir in cilantro. Serve over hot cooked rice. Garnish with lime and orange
wedges. 4 servings. |