Caribbean Salsa Chicken

Caribbean Salsa Chicken

6 boneless skinless chicken breasts cut into bite size pieces
1 Tbsp oil
2 cups chunky salsa
½ cup orange marmalade
2 Tbsp brown sugar
3 Tbsp lime juice
½ tsp allspice
¼ cup chopped cilantro
3 cups hot cooked rice

While rice is cooking, heat oil in large skillet over medium-high heat. Add chicken; cook and stir 10 minutes until no longer pink. In medium bowl, combine salsa, marmalade, brown sugar, lime juice, and allspice. Add to cooked chicken and mix well. Bring to boil. Reduce heat to low; cover and simmer 5-10 minutes stirring occasionally. Stir in cilantro. Serve over rice.