Recipe - Chicken Picadillo
Posted on June 23rd, 2007 by Stacey
Try this quick, easy and delicious recipe. Perfect for a busy weeknight! Leftovers can be warmed and served with tortillas. The combination of sweet and a little spicy is a flavor the whole family will love!
Ingredients
1 lb skinless, boneless chicken breast (or buy ground)
2 tsp olive oil
1 cup chopped onion
1 ½ tsp ground cumin
½ tsp salt
¼ tsp ground cinnamon
3 garlic cloves, minced
1 cup bottled salsa
1/3 cup golden raisins
¼ cup slivered almonds, toasted (I didn’t use nuts)
¼ cup fresh cilantro, chopped
2 tsp olive oil
1 cup chopped onion
1 ½ tsp ground cumin
½ tsp salt
¼ tsp ground cinnamon
3 garlic cloves, minced
1 cup bottled salsa
1/3 cup golden raisins
¼ cup slivered almonds, toasted (I didn’t use nuts)
¼ cup fresh cilantro, chopped
Instructions
Place chicken in food processor; pulse until ground.
Place chicken in food processor; pulse until ground.
Heat oil in large skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally.
Add chicken, cumin, salt, cinnamon, and garlic, cook for 3 minutes or until chicken is done, stirring frequently.
Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro.
Perfect Side Dish: Black beans and rice
Bring 1 1/4 cups chicken broth to a boil in a medium saucepan. Add 3/4 cups long-grain rice. Cover, reduce heat and simmer until liquid is absorbed (approx 20 minutes). Stir in 1 cup rinsed and drained black beans and 1/4 cup chopped fresh cilantro, cook until thoroughly heated. Stir in 1/4 tsp salt.
Enjoy!!
Photo and recipe credits: Karen Levin, freelance recipe developer. Recipe appeared in Cooking Light Magazine
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