Thursday, June 09, 2005

Chicken Picadillo

Chicken Picadillo (Adapted from CL)

16 ounces boneless/skinless chicken breast
3 garlic cloves
2 teaspoons olive oil
1 cup diced onion
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup chipotle salsa
1/3 cup golden raisins
1/4 cup sliced almonds, toasted
1/4 cup chopped fresh cilantro

Whirl the garlic cloves in the food processor until chopped. Add chicken and pulse just until the chicken is ground.

In a large nonstick skillet, add oil and heat over medium-high. Place onion in the skillet and cook for 3 minutes. Add ground chicken mixture, cumin, salt, cinnamon - cook about 3 minutes or until done - use a spatula to crumble chicken. Mix in salsa and raisins. Reduce heat, cover and simmer 5 minutes. Mix in almonds and cilantro.

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