Chickadillo (Chicken Picadillo)
Yield
servingsPrep
25 minCook
10 minReady
35 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
|
|
| 1 | small |
yellow onion
finely chopped |
|
| 1 | Green |
sweet red bell peppers
finely chopped |
*
|
| 2 | cloves |
garlic
mashed |
|
| 1 | pound |
chicken breasts
boneless, skinless, cut in thin strips |
|
| ¼ | cup |
tomato sauce
|
|
| 4 | tablespoons |
white wine
|
|
| ¼ | teaspoon |
cumin
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | x |
raisins, seedless
|
*
|
| 1 | x |
capers
|
*
|
| 1 | x |
olives
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
|
|
| 1 | small |
yellow onion
finely chopped |
|
| 1 | Green |
sweet red bell peppers
finely chopped |
*
|
| 2 | cloves |
garlic
mashed |
|
| 453.6 | g |
chicken breasts
boneless, skinless, cut in thin strips |
|
| 59 | ml |
tomato sauce
|
|
| 6E+1 | ml |
white wine
|
|
| 1.3 | ml |
cumin
|
|
| 2 | each |
bay leaves
|
*
|
| 1 | x |
raisins, seedless
|
*
|
| 1 | x |
capers
|
*
|
| 1 | x |
olives
|
*
|
Directions
Heat the olive oil in a skillet over medium heat.
Sauté 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.
