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.

Karen Levin
Recipe by Cooking Light

Gallery

Randy Mayor

Recipe Summary

total:
30 mins
Yield:
4 servings (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a food processor; pulse until ground.

    Advertisement
  • 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.

Nutrition Facts

257 calories; calories from fat 26%; fat 7.5g; saturated fat 1g; mono fat 4.2g; poly fat 1.5g; protein 29.6g; carbohydrates 19g; fiber 3.2g; cholesterol 66mg; iron 2.2mg; sodium 762mg; calcium 74mg.