Chicken Picadillo

• 2 tsp olive oil

• 1 large yellow onion, finely chopped

• 1 medium green bell pepper, rinsed and finely chopped

• 1 medium red bell pepper, rinsed and finely chopped

• 1½ Tbsp garlic, mashed (about 3 cloves)

• 12 oz boneless, skinless chicken breast, cut into thin strips

• ⅓ C no-salt-added tomato sauce

• ⅓ C low-sodium chicken broth

• ⅓ C lemon juice

• ¼ tsp ground cumin

• 2 bay leaves

• ⅓ C water

• ¼ C golden seedless raisins

• For garnish:

  1 Tbsp fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp dried coriander)
  1 Tbsp capers, drained
  2 Tbsp green olives, chopped

• Recipe Cards:
  • 4" x 6" (356 KB)
  • 8.5" x 11" (405 KB)

Directions

• 1

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

• 2

  Add the chicken, and stir fry for another 5–10 minutes until chicken is no longer pink inside.

• 3

  Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken.

• 4

  Cover the pan, and reduce the heat.  Simmer for 10 minutes.

• 5

  Remove the bay leaves, and garnish with fresh cilantro, capers, and green olives, and serve.