"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Caribbean Picadillo Recipe

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This recipe for Caribbean Picadillo, by , is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Watkins - GI Tumor Dept.
Added: Wednesday, September 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 T. canola oil
1 small yellow onion, diced
1 green bell pepper, minced
3 garlic cloves, minced
2 T. fresh ginger, peeled and minced
1/2 lb. ground chicken
1 med. very ripe green plantain, peeled and diced
1/4 c. chopped, dried mango
2 T. sun-dried tomatoes, minced
1 jalapeņo, seeded and diced
2 T. fresh parsley, chopped
1/4 t. grated nutmeg
1/4 t. ground cloves
1/2 c. chicken broth
1/4 c. coconut milk
2 T. cider vinegar
salt and pepper

Directions:
Directions:
Heat canola oil in a large pan over medium heat. Stir in the onion, green pepper, garlic and ginger. Cook, stirring constantly until softened, about 5 minutes. Add ground chicken and plantain. Cook until it begins to brown, drain if needed. Stir in the mango, sun-dried tomatoes, jalapeņo, parsley, nutmeg and cloves. Cook for about 5 minutes, stirring occasionally. Pour in the chicken broth, coconut milk and cider vinegar. Cook uncovered, stirring often until the liquid has reduced and is almost absorbed, about 10-15 minutes. Add salt and pepper to taste.

Personal Notes:
Personal Notes:
Serve with white or yellow rice and of course warm bread!

 

 

 

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