8 oz Can Tomato Sauce
1/2 c Finely chopped Onion
2 tb Chopped Pimento
1/2 ts Chili powder
12 oz Chicken Breast Halves *
1 tb Water
3 c Hot cooked Rice
1/2 c Orange juice
2 tb Raisins
1/2 ts Oregano, crushed
Clove Garlic, minced
2 ts Cornstarch
1/4 c Snipped Parsley
Dashes Hot Pepper Sauce
* 12 oz boned skinless chicken breast halves, cut into 1" pieces
In a large skillet combine tomato sauce, orange juice, onion, raisins,
pimiento, oregano, chili pwder, garlic, and hot pepper sauce. Bring to
boiling; reduce heat. Cover and simmer 5 minutes.
Stir in chicken; return to boiling. Cover and simmer 12-15 minutes
more or till chicken is tender and no longer pink.
Meanwhile combine cornstarch and water. Stir into skillet. Cook and
stir till thickened and bubbly. Cook and stir 2 minutes more.
Toss parsley with rice. Serve chicken mixture over rice.
