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| RECIPE FOR CHICKEN PICADILLO |
Title: Chicken Picadillo
Category: -game
Serves: 4
Ingredients:
| --------- | PHILLY.INQUIRER --------- | | 8.00 | | THIGHS BROILER-FRYER,SKINNED | | 0.50 | ts | SALT | | 16.00 | oz | WHOLE TOMATOES CHOPPED | | 0.50 | ts | CUMIN | | 0.50 | c | GOLDEN RAISINS | | 0.12 | ts | RED PEPPER | | 1.00 | tb | CHOPPED GREEN CHILIES | | 2.00 | tb | VEGETABLE OIL | | 1.00 | ts | SUGAR | | 0.50 | c | CHOPPED ONIONS | | 1.00 | ts | CINNAMON | | 0.25 | c | LICED ALMONDS |
Instructions:
IN A SMALL BOWL,MIX TOGETHER THE TOMATOES,RAISINS,GREEN CHILIES,SUGAR,CINNAMON,SALT ,CUMIN,AND RED PEPPER AND SET ASIDE.
IN A LARGE FRYING PAN,PLACE THE OIL AND HEAT TO MEDIUM HIGH.
ADD THE CHICKEN AND COOK,TURNING,ABOUT 10 MINUTES OR UNTIL BROWN ON ALL SIDES.
ADD THE ONION AND COOK,STIRRING 2 TO 3 MINUTES OR UNTIL SLIGHTLY TENDER.
DRAIN OFF EXCESS FAT.
ADD THE TOMATO MIXTURE;COVER,REDUCE THE HEAT T MEDIUM,AND COOK ABOUT 15 MINUTES OR UNTIL CHICKEN IS FORK TENDER.
UNCOVER A COOK FIVE MINUTES LONGER.
SERVE CHICKEN AND SAUCE OVER HOT COOKED RICE.
SPRINKLE WITH ALMONDS.
MAKES FOUR SERVINGS.
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