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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken Picadillo Recipe

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This recipe for Chicken Picadillo is from The Lafreniere Family 2010 Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp olive oil
1 onion, chopped
2 garlic cloves, minced
1lb ground chicken
1 425 ml can diced tomatoes
1/4 cup raisins
1/4 cup pimiento-stuffed olives, coarsely chopped
1 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1/4 cup slivered almonds
Directions:
Directions:
Heat oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until softened, about 5 minutes.

Add the chicken to the skillet. Cook, breaking up the chicken with a wooden spoon, until browned, about 8 minutes.

Stir in all the remaining ingredients except the almonds and bring to a boil over medium-high heat. Reduce the heat and simmer until slightly thickened, about 5 minutes. Stir in the almonds.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 mins prep, 20 mins cook
Personal Notes:
Personal Notes:
This recipe is from the "Weight Watchers Momentum Cookbook," pg 147, copyright 2008

 

 

 

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