Chickadillo (chicken picadillo)

4 Servings

Ingredients

Quantity Ingredient
2 teaspoons Olive oil
1 small Yellow onion; finely chopped
1 Green bell pepper; finely chopped
2 cloves Garlic; mashed
1 pounds Chicken breast, boneless, skinless; cut in thin strips
¼ cup Tomato sauce
4 tablespoons White wine
¼ teaspoon Cumin
2 Bay leaves
Raisins, capers, olives

Directions

Heat the olive oil in a skillet over medium heat. SAute the onion, green pepper and garlic until soft, about 5 minutes. Add the chicken and stir-fry for about 5 minutes. Add tomato sauce, wine, cumin, bay leaves, and raisins, capersm and green olives to taste. Cover pan, reduce heat and cook 10 minutes, or until chicken is well-cooked.

Remove bay leaves. Serve with white rice and fried ripe plantains.

Nutritional info per serving: 197 cal; 27g pro, 6g carb, 5g fat (25%) Exchanges: 1 veg, 2.9 meat, ½ fat Source: Mambo, Atlanta, Ga Miami Herald, 2/22/96 format by Lisa Crawford, 7/6/96

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