Cuban Chicken Picadillo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
16 oz Ground Chicken Breast-Perdue (by 47POUNDS) 1 cup, chopped Onions, raw .5 cup, chopped Peppers, sweet, red, fresh 3 clove Garlic 2 1tsp Olive Oil 1 cup Tomato Sauce 4 oz Holland House Cooking White Wine (by WDW424) 1 serving Goya Sazon con culantro y achiote (orange box) (by MOMRSLY) .5 tbsp *McCormick ground cumin (by CHGOMOMMA) 1.5 tsp Oregano, ground 1 small box (1.5 oz) Raisins 1 serving Great Value Manzanilla Green Olives (Pimiento Stuffed ) 5 Olives 0.25 tsp Diamond Crystal - Kosher Salt (by SHIRTTALES)
1. Saute onion and peppers in olive oil until softened. Add grated garlic and saute briefly.
2. Add the ground chicken along with the rest of the ingredients. Mix well. Raise the heat until the mixture is gently simmering. Cook for another 20-30 minutes stirring every 10 minutes or so to ensure that the chicken is well broken up.
Serving Size: Makes 6 servings
2. Add the ground chicken along with the rest of the ingredients. Mix well. Raise the heat until the mixture is gently simmering. Cook for another 20-30 minutes stirring every 10 minutes or so to ensure that the chicken is well broken up.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 148.8
- Total Fat: 2.5 g
- Cholesterol: 43.3 mg
- Sodium: 522.8 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 1.8 g
- Protein: 17.3 g
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