Chicken Picadillo
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 4 | Servings | |
INGREDIENTS
| 8 | THIGHS BROILER-FRYER, SKINNED | |
| 1/2 | t | SALT |
| 16 | oz | WHOLE TOMATOES CHOPPED |
| 1/2 | t | CUMIN |
| 1/2 | c | GOLDEN RAISINS |
| 1/8 | t | RED PEPPER |
| 1 | T | CHOPPED GREEN CHILIES |
| 2 | T | VEGETABLE OIL |
| 1 | t | SUGAR |
| 1/2 | c | CHOPPED ONIONS |
| 1 | t | CINNAMON |
| 1/4 | c | LICED ALMONDS |
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.MAKES FOUR SERVINGS. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 316
Calories From Fat: 116
Total Fat: 13g
Cholesterol: 131.1mg
Sodium: 599.4mg
Potassium: 728.9mg
Carbohydrates: 22.7g
Fiber: 2.6g
Sugar: 15.3g
Protein: 28.4g