Chicken Picadillo

Recipe Ingredients

8		Broiler-fryer chicken
1/2 teaspoon	2.5ml	Salt
16 oz	454g	Tomato
1/2 teaspoon	2.5ml	Cumin
1/2 cup	80g / 2.8oz	Golden raisins
1/8 teaspoon	0.6ml	Red pepper
1 tablespoon	15ml	Chopped green chilies
2 tablespoons	30ml	Vegetable oil
1 teaspoon	5ml	Sugar
1/2 cup	31g / 1.1oz	Onion
1 teaspoon	5ml	Cinnamon
1/4 cup	23g / 0.8oz	Almonds

Recipe Instructions

In a small bowl, mix together the tomatoes, raisins, green chilies, sugar, cinnamon, salt, cumin, and red pepper and set aside. In a large frying pan, place the oil and heat to medium high. Add the chicken and cook, turning, about 10 minutes or until brown on all sides. Add the onion and cook, stirring 2 to 3 minutes or until slightly tender.

Drain off excess fat. Add the tomato mixture; cover, reduce the heat t medium, and cook about 15 minutes or until chicken is fork tender. Uncover a cook five minutes longer. Serve chicken and sauce over hot cooked rice. Sprinkle with almonds.

Source:
Cooking Light, June 1995, page 110

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