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Chickadillo(Chicken Picadillo)Recipe : Chickadillo(Chicken Picadillo)
Procedure :
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 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 |
