Preparation:
* 12 oz boned skinless chicken breast halves, cut into 1" pieces
In a large skillet combine tomato sauce, orange juice, onion, raisins,
pimiento, oregano, chili pwder, garlic, and hot pepper sauce. Bring to
boiling; reduce heat. Cover and simmer 5 minutes. Stir in chicken; return
to boiling. Cover and simmer 12-15 minutes more or till chicken is tender
and no longer pink. Meanwhile combine cornstarch and water. Stir into
skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes
more. Toss parsley with rice. Serve chicken mixture over rice. |
