Chicken Picadillo

By Alissa -
From Cooking Light, July 2006

This smelled so good as it was cooking. I wasn't sure about the combination of cinnamon, cumin and salsa, but it was really good. I used peach salsa.

Serving suggestions: serve with rice and black beans, or in a tortilla with a range of toppings including sour cream, lettuce, tomato, etc.

1 lb boneless, skinless chicken breast *
2 tsp olive oil
1 cup chopped onion
1 1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp ground cinnamon
3 garlic cloves, chopped
1 cup salsa
1/3 cup golden raisins
1/4 cup slivered almonds, toasted
1/4 cup chopped fresh cilantro

Place chicken in food processor, pulse until ground.* Heat oil in large skillet over medium-high heat. Add onion and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon and garlic; cook until chicken is cooked through, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro.

Servings: 4, Serving Size = 1 cup

* This recipe has you grind the boneless, skinless chicken breast in your food processor. I bought already-ground chicken at the store, but I'm sure it wasn't skinless breast meat, so the recipe was probably much healthier if you do it at home. However, I think the recipe would also be fine with just dicing the bonesless, skinless chicken breasts, if you don't want to grind the chicken at home (I don't have a food processor, hence the need for alterations).

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