Cooking Recipe Chickadillo (Chicken Picadillo)
Recipe Ingredients
2 ts
Olive oil
1 sm
Yellow onion; finely chopped
1
Green bell pepper; finely
-chopped
2 cl
Garlic; mashed
1 lb
Chicken breast, boneless,
-skinless; cut in thin
-strips
1/4 c
Tomato sauce
4 tb
White wine
1/4 ts
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, .5 fat
Source: Mambo, Atlanta, Ga Miami Herald, 2/22/96 format by Lisa
Crawford, 7/6/96