1 cup uncooked regular long-grain white rice
2 cups of water
1 tablespoon oil
4 boneless skinless chicken breast halves, cut into bite-sized pieces
1 jar of Sriracha Ghost Pepper Salsa or Medium Chunky Salsa by Casa De Jorge Salsa Company
1/4 cup orange marmalade
1 tablespoon brown sugar
2 tablespoons fresh lime juice
1/4 to 1/2 teaspoon allspice
1/4 cup chopped fresh cilantro
Garnish
Fresh lime wedges, if desired
Fresh orange wedges,
Directions:
1 Cook rice in water as directed on package.
2 Meanwhile, 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.
3 In medium bowl, combine salsa, marmalade, brown sugar, lime juice and allspice; mix well.
4 Add to chicken; mix well. Bring to a boil. Reduce heat to low; cover and simmer 5 to 10 minutes, stirring occasionally. Stir in cilantro. Serve over hot cooked rice. Garnish with lime and orange wedges.
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Jorge's Sriracha Ghost Pepper Chilli
Sriracha Ghost Pepper Salsa