Barb Smith's Caribbean Chicken

Barb Smith's CaribbeanChicken 2-3 Cups cooked rice 1 tablespoon olive oil 4 boneless skinless chicken breast cut into bite-sized pieces 1 cup garden or chunky salsa (We like Old El Paso Medium) ¼ cup marmalade 1 tablespoon brown sugar 2 tablespoons fresh lime juice ¼ teaspoon allspice (you can add up to a ½ on taste preference) 1. While the rice is cooking, heat oil in a large skillet at medium high. Add chicken; cook and stir until chicken is no longer pink (about seven minutes). 2. In a medium bowl, combine salsa, marmalade, brown sugar, and lime juice. Mix well. 3. Add to chicken; mix well. Bring it all to a boil. Reduce heat to low; cover and simmer five to ten minutes stirring occasionally. Serve over hot rice. Garnish with lime and orange wedges if desired.