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Chickadillo (Chicken Picadillo)

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Submitted by rander93

YIELD

servings

PREP

25 min

COOK

10 min

READY

35 min

Ingredients

2 1E+1
TEASPOONS ML OLIVE OIL
1 1
SMALL SMALL YELLOW ONION
finely chopped
1 1
GREEN GREEN SWEET RED BELL PEPPERS
finely chopped *
2 2
CLOVES CLOVES GARLIC
mashed
1 453.6
POUND G CHICKEN BREASTS
boneless, skinless, cut in thin strips
¼ 59
CUP ML TOMATO SAUCE
4 6E+1
TABLESPOONS ML WHITE WINE
¼ 1.3
TEASPOON ML CUMIN
2 2
EACH EACH BAY LEAVES *
1 1
1 1
X X CAPERS *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 226g (8.0 oz)
Amount per Serving
Calories 287 20% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 150mg 6%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 72g
Vitamin A 2% Vitamin C 8%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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