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Apricot-Orange Chicken Picadillo

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Apricot-Orange Chicken Picadillo
  • Prep Time 30 min
  • Total Time 0 min
  • Servings 3
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Tame sweet and sassy Chicken Picadillo by serving it on a bed of rice.

Ingredients

Picadillo

1
cup Old El Paso™ Thick 'n Chunky Salsa
1/4
cup golden raisins
1/4
cup apricot preserves
1/4
cup frozen orange juice concentrate
1/4
teaspoon cinnamon
1
tablespoon vegetable or olive oil
3/4
lb. boneless skinless chicken breast tenders, or chicken breasts, cut into 3 lengthwise strips
1/4
teaspoon salt
1/8
teaspoon pepper

Garnish, if desired

1/4
cup slivered almonds
1
large orange, cut into slices
Fresh parsley or cilantro sprigs

Directions

  • 1 In medium bowl, combine salsa, raisins, preserves, orange juice concentrate and cinnamon; mix well. Set aside.
  • 2 Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken; sprinkle with salt and pepper. Cook 3 to 4 minutes on each side or until chicken is no longer pink.
  • 3 Add salsa mixture. Bring to a boil. Reduce heat to medium-low; cover and cook 5 minutes, stirring occasionally.
  • 4 To serve, arrange chicken on serving platter; top with 1/4 cup of the sauce. Garnish as desired. Serve with remaining sauce.
Tips  

If desired, serve with hot cooked rice.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/3 of Recipe
Calories
470
(
Calories from Fat
130
)
Daily Value
Total Fat
14g
22%
(
Saturated Fat
2g
10%
)
Cholesterol
90mg
30%
Sodium
860mg
36%
Total Carbohydrate
50g
17%
(
Dietary Fiber
4g
16%
,
Sugars
37g
)
Protein
36g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
90%
90%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 2 Fruit; 4 1/2 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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