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| Chickadillo (Chicken Picadillo) Recipe |
Category: Ethnic
Rating:
N/A
Servings: 4
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Ingredients
2 teaspoon olive oil
1 small yellow onion; finely chopped
1 green bell pepper; finely chopped
2 centiliter garlic; mashed
1 lb chicken breast, boneless, skinless; cut in thin strips
1/4 cup tomato sauce
4 tablespoon white wine
1/4 teaspoon cumin
2 bay leaves
1 raisins, capers, olives
Cooking 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 Posted to MM-Recipes Digest V3 #190
ethnic,diabetic,miamiherald
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