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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The chicken mixture leftovers from this Picadillo dish can be reheated and served on hot tortillas; top with shredded lettuce, chopped tomatoes, and light sour cream. Ingredients:
1 pound skinless, boneless chicken breast |
2 teaspoons olive oil |
1 cup chopped onion |
1 1/2 teaspoons ground cumin |
1/2 teaspoon salt |
1/4 teaspoon ground cinnamon |
3 garlic cloves, minced |
1 cup bottled salsa |
1/3 cup golden raisins |
1/4 cup slivered almonds, toasted |
1/4 cup chopped fresh cilantro |
fresh cilantro sprigs (optional) |
Directions:
1. Place chicken in a food processor; pulse until ground.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Garnish with cilantro sprigs, if desired.
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