Chickadillo (Chicken Picadillo)

 

Ingredients

  • 1 pound chicken breast, boneless, skinless, cut into thin strips

  • 2 teaspoons olive oil

  • 1 large yellow onion, finely chopped

  • 1 medium green pepper, finely chopped

  • 1 medium red pepper, finely chopped

  • 3 cloves garlic, mashed

  • ⅓ cup no-salt-added tomato sauce

  • ⅓ cup low-sodium chicken broth

  • ⅓ cup fresh lemon juice

  • ⅓ cup water

  • ¼ teaspoon ground cumin

  • 2 bay leaves

  • ¼ cup golden raisins

 

Garnishes

  • Fresh cilantro leaves

  • 1 tablespoon capers, drained

  • 2 tablespoons green olives, chopped

 

Directions

  • Heat the olive oil in a large skillet over medium heat. Add the onion, peppers, and garlic, and sauté until the vegetables are soft, about 5 minutes.

  • Add the chicken and stirfry for another 5 to 10 minutes, until the chicken has cooked through.

  • 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 or until the chicken is tender.

  • Remove the bay leaves and serve with brown rice and black beans. Garnish with fresh cilantro, capers, and olives.

 

Yield: 6 servings
Serving Size: ¾ cup
Calories 162
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 46 mg
Sodium 133 mg
Total Fiber 2 g
Protein 18 g
Carbohydrates 13 g
Potassium 380 mg

Recipe Source: Delicious Heart Healthy Latino Recipes

 

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info@centerforhealthservices.org

 

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