Chicken Picadillo Recipe

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Ingredients:

Serving

1 1/2 cups tomato puree ( you may make your own with 2-3 large juicy tomatoes or use canned)
1/2 white onion
2 whole chicken breasts, with skin and on the bone
3/4 cup carrot, diced
3/4 cup red potatoes, unpeeled and cubed
3/4 cup calabacita squash or 3/4 cup zucchini, cubed
3/4 cup green beans , cut into bite sized pieces
3/4 cup green peas
1 tbsp oil
3 pickled jalapeno peppers, chopped, seeded , if desired
1/4 cup blanched almond , in slivers
1/4 cup raisins
2 tbsp vinegar ( adjust to taste)
1/2-1 tbsp sugar ( adjust to taste)
1/4 tesapoon cayenne pepper
1/4 tsp cinnamon
salt , to taste

Directions:

Place the tomato sauce or tomatoes with a little water in a blender with the onion and blend until smooth.The puree should not be too watery.Set aside.
Place the chicken breasts in a pot and cover with water and a pinch of salt.Bring to a boil.Meanwhile wash and chop all veggies,giving the chicken plenty of time to do its thing.
Add the carrots and potatoes to the pot with the chicken(if the chicken still has a long way to go,wait until it is almost done).After about 5 minutes,check for doneness.Remove if they seem soft enough to your liking-remember they need to be firm enough to hold their shape after a brief sautee with the chicken later.If they are still too hard cook a couple more minutes before adding the remaining veggies.
Add the remaining veggies and cook until done but still somewhat crisp.
Drain the chicken and veggies(reserving the broth if you wish,it probably won't be very rich if you only used breasts,but you can still use it for cooking veggies,rice etc.).Let the chicken cool until you can handle it comfortably.Shred the chicken,discarding the skin,bones,and any gristle, cartilage and excess fat.
Heat the oil in a large skillet over medium.Add the reserved tomato puree,and cook for about 5 minutes,stirring often ,until it has concentrated a bit and no longer has a raw flavor.
Add the chicken,vegetables,chiles,raisins,and almonds.Add vinegar,sugar,and spices to taste.Simmer a few minutes ,until everything is hot and the flavors well melded.
Serve hot with white rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	314.66 Kcal (1317 kJ)
Calories from fat	139.4 Kcal
		% Daily Value*
Total Fat	15.49g	24%
Cholesterol	58.37mg	19%
Sodium	401.91mg	17%
Potassium	775.73mg	17%
Total Carbs	27.56g	9%
Sugars	7.34g	29%
Dietary Fiber	5.52g	22%
Protein	19.11g	38%
Vitamin C	27.2mg	45%
Vitamin A	0.2mg	5%
Iron	1.6mg	9%
Calcium	66.6mg	7%

Amount Per 100 g
Calories	137.84 Kcal (577 kJ)
Calories from fat	61.06 Kcal
		% Daily Value*
Total Fat	6.78g	24%
Cholesterol	25.57mg	19%
Sodium	176.06mg	17%
Potassium	339.81mg	17%
Total Carbs	12.07g	9%
Sugars	3.21g	29%
Dietary Fiber	2.42g	22%
Protein	8.37g	38%
Vitamin C	11.9mg	45%
Vitamin A	0.1mg	5%
Iron	0.7mg	9%
Calcium	29.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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