Chicken Picadillo

• 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 garlic, mashed (about 3 cloves)
• 12 oz boneless, skinless chicken breast, cut into thin strips
• ⅓ C no-salt-added tomato sauce
• ⅓ C low-sodium chicken broth
• ⅓ C lemon juice
• ¼ tsp ground cumin
• 2 bay leaves
• ⅓ C water
• ¼ C 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

Ingredients for 6 servings (1.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   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.

   Stovetop
2. 2

   Add the chicken, and stir fry for another 5–10 minutes until chicken is no longer pink inside.

   Stovetop
3. 3

   Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken.

4. 4

   Cover the pan, and reduce the heat. Simmer for 10 minutes.

   Stovetop
5. 5

   Remove the bay leaves, and garnish with fresh cilantro, capers, and green olives, and serve.