Fiesta Chicken

• 1 (8 oz.) can tomato sauce
• 1/2 c. orange juice
• 1/2 c. finely chopped onions
• 2 Tbsp. raisins
• 2 Tbsp. chopped pimento
• 1/2 tsp. dried oregano, crushed
• 1/2 tsp. chili powder
• 1 clove garlic, minced
• several dashes of hot pepper sauce
• 12 oz. boned skinless chicken breasts, cut in 1-inch pieces
• 2 tsp. cornstarch
• 1 Tbsp. water
• 1/4 c. snipped parsley
• 3 c. hot cooked rice

1. In a large skillet, combine tomato sauce, orange juice, onion, raisins, pimiento, oregano, chili powder, garlic and hot pepper sauce.
2. Bring to boiling; reduce heat.
3. Cover and simmer for 5 minutes.
4. Stir in chicken; return to boiling.
5. Cover and simmer 12 to 15 minutes more or until chicken is tender and no longer pink. Meanwhile, combine cornstarch and water; stir into skillet.
6. Cook and stir until thickened and bubbly.
7. Cook and stir 2 minutes more.
8. Toss parsley with rice.
9. Serve chicken mixture over rice. Makes 6 servings.

tomato sauce, orange juice, onions, raisins, pimento, oregano, chili powder, clove garlic, pepper sauce, chicken breasts, cornstarch, water, parsley, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=265994 (may not work)