This is a chicken recipe with chicken Picadillo, which comes with a lot of variations. There are variations including Mexican, Puerto Rican along with Cuban. Some people use potatoes while some other use many raisins and carrots. But, almost all use ground beef as common and after that chorizo. Since it’s January, both are tasty, but you may think about how to slash calories but not flavor. You also can try a ground chicken version while having variations. You can use chicken mixture leftovers that can serve on hot tortillas. The healthy recipe becomes healthier while using lettuce, tomatoes, and light sour cream. Although ground beef is common, we’re using chicken that can get a different experience. Now, make it so that you can get a taste and good health.
Total Time: 45 Minutes
Prep. Time: 10 Minutes
Cook Time: 35 Minutes
- boneless chicken breast – 1 pound, skinless
- olive oil – 2 teaspoons
- chopped onion – 1 cup
- ground cumin – 1 1/2 teaspoons
- salt – 1/2 teaspoon
- ground cinnamon – 1/4 teaspoon
- garlic cloves – 3, minced
- bottled salsa – 1 cup
- golden raisins – 1/3 cup\
- livered almonds – 1/4 cup, toasted
- chopped fresh cilantro – 1/4 cup
- Fresh cilantro sprigs (optional)
Pulse the chicken until it ground while placing in a food processor.
Take a nonstick skillet and that need to heat to medium-high.
Now, add onions, which need cooking for 3 minutes and stir occasionally.
Add chicken, garlic, salt, cinnamon and cumin that need to cook for another 3 minutes, or until your chicken is done. It needs stirring frequently. Add salsa and raisins while stirring.
Cover it, reduce heat and simmer for 5 minutes. Or, some more times while it heated thoroughly. Stir so that you can use cilantro and almonds and you can garnish with cilantro sprigs if you desire.