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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Ingredients
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    1  8  ounce can 
    tomato sauce
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    1/2  cup 
    orange juice
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    1/2  cup 
    finely chopped onion
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    2   tablespoons 
    raisins
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    2   tablespoons 
    chopped pimiento
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    1/2  teaspoon 
    dried oregano, crushed
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    1/2  teaspoon 
    chili powder
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    1   
    clove garlic, minced
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    several dashes bottled hot pepper sauce
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    12   ounces 
    boned skinless chicken breast halves, cut into 1-inch pieces
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    2   teaspoons 
    cornstarch
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    1   tablespoon 
    water
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    1/4  cup 
    snipped parsley
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    3   cups 
    hot cooked rice

Directions
1.
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.
2.
Stir in chicken; return to boiling. Cover and simmer 12 to 15 minutes more or until chicken is tender and no longer pink.
3.
Meanwhile combine cornstarch and water. Stir into skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
4.
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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