Fiesta Chicken

Cutting the chicken into bite-size pieces reduces the cooking time so you can have this saucy skillet dish on the table in 30 minutes.

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  • 1 8 ounce can tomato sauce
  • 1/2 cup orange juice
  • 1/2 cup finely chopped onion
  • 2 tablespoons raisins
  • 2 tablespoons chopped pimiento
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon chili powder
  • 1 clove garlic, minced
  • several dashes bottled hot pepper sauce
  • 12 ounces boned skinless chicken breast halves, cut into 1-inch pieces
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 1/4 cup snipped parsley
  • 3 cups hot cooked rice
In a large skillet combine tomato sauce, orange juice, onion, raisins, pimiento, oregano, chili powder, garlic, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
Stir in chicken; return to boiling. Cover and simmer 12 to 15 minutes more or until chicken is tender and no longer pink.
Meanwhile combine cornstarch and water. Stir into skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
Toss parsley with rice. Serve chicken mixture over rice. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 248, Fat, total (g) 2, chol. (mg) 49, carb. (g) 35, pro. (g) 21, sodium (mg) 277, Percent Daily Values are based on a 2,000 calorie diet
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