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Chicken Picadillo

Randy Mayor
Total time 30 mins
Yield 4 servings (serving size: about 1 cup)
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.

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)

Nutrition Information

  • calories 257
  • caloriesfromfat 26 %
  • fat 7.5 g
  • satfat 1 g
  • monofat 4.2 g
  • polyfat 1.5 g
  • protein 29.6 g
  • carbohydrate 19 g
  • fiber 3.2 g
  • cholesterol 66 mg
  • iron 2.2 mg
  • sodium 762 mg
  • calcium 74 mg

How to Make It

  1. Place chicken in a food processor; pulse until ground.

    Chopping Onion
  2. 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.