Chicken Picadillo
Quick and refreshing—the perfect appetizer.
Makes
Serving size
Ingredients
2 teaspoons olive oil
1 large yellow onion, finely chopped
1 medium green bell pepper, rinsed and finely chopped
1 medium red bell pepper, rinsed and finely chopped
1½ tablespoons garlic, mashed (about 3 cloves)
12 ounces boneless, skinless chicken breast, cut into thin strips
⅓ cup no-salt-added tomato sauce
⅓ cup low-sodium chicken broth
⅓ cup lemon juice
¼ teaspoon ground cumin
2 bay leaves
⅓ cup water
¼ cup golden seedless raisins
For garnish:
1 tablespoon fresh cilantro, rinsed, dried, and chopped (or substitute 1 teaspoon dried coriander)
1 tablespoon capers, drained
2 tablespoon green olives, chopped
Instructions
- Heat olive oil in a large sauté pan over medium heat. Add the onion, bell peppers, and garlic, and sauté until vegetables are soft, about 5 minutes.
- Add the chicken and stir fry for another 5 to 10 minutes until chicken is no longer pink inside.
- Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken.
- Cover the pan and reduce the heat. Simmer for 10 minutes.
- Remove the bay leaves, and garnish with fresh cilantro, capers, and green olives, and serve.
Cooking Tip
Looking for more spice? Add a teaspoon of cayenne powder
Recipe Contributed by the National Heart, Lung, Blood Institute; Deliciously Healthy Dinners
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