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| 8 x ca. 30 g | tomato sauce can |
| 1/2 Tasse | onion finely chopped |
| 2 Esslöffel | pimento chopped |
| 1/2 Teelöffel | chilli powder |
| 12 x ca. 30 g | Chicken Breast Halves * |
| 1 Esslöffel | water |
| 3 Tasse | cooked rice hot |
| 1/2 Tasse | orange juice |
| 2 Esslöffel | raisins |
| 1/2 Teelöffel | oregano crushed |
| 1 | cloves garlic minced |
| 2 Teelöffel | cornstarch |
| 1/4 Tasse | parsley snipped |
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Several dashes bottled 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.
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