Rating: 4.5 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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 July 2006

Gallery

Credit: Randy Mayor

Recipe Summary test

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

Ingredient Checklist

Directions

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

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  • 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.
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