Ingredients30 m servings 236 cals
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides.
- Add the onions to the skillet and cook for 2 minutes, stirring occasionally. Stir in the rum. Cook and stir for 2 minutes, scraping up the browned bits from the bottom of the skillet.
- Stir in the picante sauce and syrup and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the chicken is cooked through. Slice the chicken before serving.
Per Serving: 236 calories; 5.7 g fat; 18.1 g carbohydrates; 22.3 g protein; 59 mg cholesterol; 552 mg sodium. Full nutrition
ReviewsRead all reviews 6
I made this for our supper tonight, and I must say that I wasn't too excited about it. I thought it would taste like warmed up salsa. BUT... IT IS ABSOLUTELY DELICIOUS! We are adding it to our f...
This was an awesome! I used a chipolte salsa which added a wonderful smoky flavour.
I wasn't sure about this one either. The combination of ingredients kind of threw me off...but it was yummy! Sorta barbecue-ey, sorta sweet...thanks!
So, I tried this last night, didn't get out all the ingredients before I started cooking, I just assumed I had them all. So I had to substitute, I used spaghetti sauce and red onions instead. It...
Very Yummy!! We diced our green onions and added a little less on the salsa. Would surely make again. Thanks!