Chicken Picadillo
This zesty one-pot meal is easy to throw together on a busy weeknight.
Servings: 6 (serving size: 3/4 cup Chicken & Vegetables)
Ingredients
- 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 (about 3 cloves) garlic mashed
- 12 oz boneless skinless chicken breast cut into thin strips
- ⅓ cup no-salt-added tomato sauce
- ⅓ cup low-sodium chicken broth
- ⅓ cup lemon juice
- ¼ tsp ground cumin
- 2 bay leaves
- ⅓ cup water
- ¼ cup 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
Instructions
- 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.
- Add the chicken, and stir fry for another 5–10 minutes until chicken is no longer pink inside.
- Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken.
- Cover the pan, and reduce the heat. Simmer for 10 minutes.
- Remove the bay leaves, and garnish with fresh cilantro, capers, and green olives, and serve.
Notes
Tip: Serve with brown rice and black beans.
