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