Barb Smith's Caribbean Chicken

2-3 Cups cooked rice
1 tablespoon olive oil
4 boneless skinless chicken breast cut into bite-sized pieces
1 cup garden or chunky salsa
¼ cup marmalade
1 tablespoon brown sugar
2 tablespoons fresh lime juice
¼ teaspoon allspice (you can add up to a ½ on taste preference)

1. While the rice is cooking, heat oil in a large skillet at medium high. Add chicken; cook and stir until chicken is no longer pink (about seven minutes).
2. In a medium bowl, combine salsa, marmalade, brown sugar, and lime juice. Mix well.
3. Add to chicken; mix well. Bring it all to a boil. Reduce heat to low; cover and simmer five to ten minutes stirring occasionally.
Serve over hot rice. Garnish with lime and orange wedges if desired.