Chicken Picadillo

Chicken Picadillo Recipe
Randy Mayor
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.
5

Outstanding

Yield:

4 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Recipe Time

Total: 30 Minutes

Nutritional 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

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.

Note:

Karen Levin,

July 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note