Ingredients

8 oz. can tomato sauce
1/2 C. finely chopped onion
2 Tbsp. chopped pimento
1/2 tsp. chili powder
12 oz. chicken breast halves, boned, skinless, cut into 1-inch pieces
1 Tbsp. water
3 C. hot cooked rice
1/2 C. orange juice
2 Tbsp. raisins
1/2 tsp. oregano, crushed
1 clove garlic, minced
2 tsp. cornstarch
1/4 C. snipped parsley
several dashes bottled hot pepper sauce

Cooking Instructions

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 5 minutes. Stir in chicken; return to boiling. Cover and simmer 12 to15 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.
 
 
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