Chicken Picadillo
Yield
4 servingsPrep
20 minCook
35 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken thighs, boneless, skinless
broiler-fryer,skinned |
*
|
| ½ | teaspoon |
salt
|
|
| 16 | ounces |
tomatoes
chopped, whole |
|
| ½ | teaspoon |
cumin
|
|
| ½ | cup |
golden raisins
|
|
| ⅛ | teaspoon |
red pepper flakes
|
|
| 1 | tablespoon |
green chili peppers
chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
sugar
|
|
| ½ | cup |
onions
chopped |
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | cup |
almonds
diced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken thighs, boneless, skinless
broiler-fryer,skinned |
*
|
| 2.5 | ml |
salt
|
|
| 462.4 | ml/g |
tomatoes
chopped, whole |
|
| 2.5 | ml |
cumin
|
|
| 118 | ml |
golden raisins
|
|
| 0.6 | ml |
red pepper flakes
|
|
| 15 | ml |
green chili peppers
chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 5 | ml |
sugar
|
|
| 118 | ml |
onions
chopped |
|
| 5 | ml |
cinnamon
|
|
| 59 | ml |
almonds
diced |
*
|
Directions
In a small bowl, mix together the tomatoes, raisins, green chilies, sugar, cinnamon, salt, cumin, and red pepper and set aside.
In a large frying pan, place the oil and heat to medium high. Add the chicken and cook, turning, about 10 minutes or until brown on all sides.
Add the onion and cook, stirring 2 to 3 minutes or until slightly tender. Drain off excess fat.
Add the tomato mixture; cover, reduce the heat to medium, and cook about 15 minutes or until chicken is tender.
Uncover and cook 5 minutes longer. Serve chicken and sauce over hot cooked rice. Sprinkle with almonds.
Makes four servings.
