1 lb boneless, skinless chicken, cut into cubes
2 tablespoons taco seasoning
2 tablespoons oil
11 oz jar chunky salsa
1/2 cup peach or apricot jam
2 cups rice, cooked
1. Place chicken in Ziploc bag; add taco seasoning and toss to coat. In skillet, brown chicken in oil.
2. Combine salsa with jam; stir into skillet and bring to a boil.
3. Reduce heat, cover and simmer 2-3 minutes or until meat juices run clear. Serve over rice.
Ready in 20 minutes. Serves 4.
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