Chicken Picadillo
Portion Size: 1 ½ cups; ½ cup chicken, ½ cup rice, ½ cup vegetable sauce mixture
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cans (16 ounce) whole tomatoes, chopped | |
| 1 cup golden raisins | |
| 2 tablespoons chopped green chilies | |
| 2 teaspoons sugar | |
| 2 teaspoons cinnamon | |
| 1 teaspoon salt | |
| 1/2 teaspoon cumin | |
| 1/4 teaspoon ground red pepper | |
| 2 tablespoons oil | |
| 16 skinless chicken thighs | |
| 1 cup chopped onion | Wash, peel and diced |
| 4 cups hot cooked rice | May use brown rice |
| 1/2 teaspoon sliced unsalted almonds | Optional. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Mix together tomatoes, raisins, chilies, sugar, cinnamon, salt, cumin, and red pepper in a bowl; set aside. | |
| 2 | Heat oil in large skillet over medium-high heat. Add chicken and cook, turning to brown all sides, about 10 minutes. | |
| 3 | Cook and stir onion 2 to 3 minutes until soft. Drain off excess fat. | |
| 4 | Add tomato mixture. Reduce heat to medium. Cover; cook about 15 minutes or until chicken is fork tender. | Cook until chicken reaches internal temperature of 165 degrees F. |
| 5 | Uncover; cook 5 minutes longer. Serve chicken and sauce over hot cooked rice. Sprinkle with almonds, if desired. |
Posted in Chicken Dinner Recipes
