Chicken Picadillo
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Ingredients
1 pound skinless and boneless chicken breast
2 teaspoons olive oil
1 cup chopped onion
1 ½ teaspoons ground cumin
½ teaspoon salt
¼ teaspoon ground cinnamon
3 garlic cloves, minced
1 cup bottled salsa
⅓ cup of golden raisins
¼ cup toasted chopped almonds
¼ cup chopped fresh cilantro
Fresh coriander sprigs (optional)
To make
Leftover chicken mixture from this dish can be reheated and served on hot tortillas; top with chopped lettuce leaves, chopped tomatoes, and light sour cream.
Put the chicken in a food processor; chop until smooth.Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook for 3 minutes, stirring occasionally. Add the chicken, cumin, salt, cinnamon and garlic and cook for 3 minutes or until the chicken is tender, stirring frequently. Add the salsa and raisins. Cover, reduce the heat and simmer for 5 minutes or until it is completely warmed through. Add the almonds and cilantro. Garnish with coriander sprigs if desired.
Put the chicken in a food processor; chop until smooth.Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook for 3 minutes, stirring occasionally. Add the chicken, cumin, salt, cinnamon and garlic and cook for 3 minutes or until the chicken is tender, stirring frequently. Add the salsa and raisins. Cover, reduce the heat and simmer for 5 minutes or until it is completely warmed through. Add the almonds and cilantro. Garnish with coriander sprigs if desired.
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Author:Admin
Published: 11/20/2023 8:45 PM
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