Chickadillo (chicken Picadillo)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cuban | Diabetic, Ethnic, Meat/poul, Miamiherald, New cuban | 4 | Servings |
INGREDIENTS
| 2 | t | Olive oil |
| 1 | Yellow onion, finely chopped | |
| 1 | Green bell pepper, finely | |
| chopped | ||
| 2 | Garlic, mashed | |
| 1 | lb | Chicken breast, boneless |
| skinless cut in thin | ||
| strips | ||
| 1/4 | c | Tomato sauce |
| 4 | T | White wine |
| 1/4 | t | Cumin |
| 2 | Bay leaves | |
| Raisins, capers olives |
INSTRUCTIONS
Heat the olive oil in a skillet over medium heat. SAute the onion, green pepper and garlic until soft, about 5 minutes. Add the chicken and stir-fry for about 5 minutes. Add tomato sauce, wine, cumin, bay leaves, and raisins, capersm and green olives to taste. Cover pan, reduce heat and cook 10 minutes, or until chicken is well-cooked. Remove bay leaves. Serve with white rice and fried ripe plantains. Nutritional info per serving: 197 cal; 27g pro, 6g carb, 5g fat (25%) Exchanges: 1 veg, 2.9 meat, .5 fat Source: Mambo, Atlanta, Ga Miami Herald, 2/22/96 format by Lisa Crawford, 7/6/96 Posted to MM-Recipes Digest V3 #190 Date: 07 Jul 96 01:21:22 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 249
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 96.4mg
Sodium: 343.4mg
Potassium: 583.8mg
Carbohydrates: 5.6g
Fiber: 2.9g
Sugar: 1.9g
Protein: 37.9g