Community Recipe
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Chicken Picadillo Menu

* Bring 1 1/4 cups fat-free, less-sodium chicken broth to a boil in a medium saucepan. Add 3/4 cup long-grain rice. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Stir in 1 cup rinsed and drained canned black beans and 1/4 cup chopped fresh cilantro; cook until thoroughly heated. Stir in 1/4 teaspoon salt.

Chicken Picadillo

The chicken mixture leftovers from this Picadillo dish can be reheated and served on hot tortillas; top with shredded lettuce, chopped tomatoes, and light sour cream.

Photo by: Randy Mayor

Ingredients

1 pound skinless, boneless chicken breast
2 teaspoons olive oil
1 cup chopped onion
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

3 garlic cloves, minced
1 cup bottled salsa
1/3 cup golden raisins
1/4 cup slivered almonds, toasted
1/4 cup chopped fresh cilantro
Fresh cilantro sprigs (optional)

Preparation

Place chicken in a food processor; pulse until ground.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and 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. Garnish with cilantro sprigs, if desired.

Cooking Light JULY 2006

Black beans and rice *

Flour tortillas

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Chicken Picadillo Menu