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Chickadillo (chicken picadillo)

Yield: 4 Servings

Ingredients:

• 2 ts Olive oil
• 1 sm Yellow onion; finely chopped
• 1 Green bell pepper; finely -chopped
• 2 cl Garlic; mashed
• 1 lb Chicken breast boneless -skinless; cut in thin -strips
• 1/4 c Tomato sauce
• 4 tb White wine
• 1/4 ts Cumin
• 2 Bay leaves

Instructions:

Raisins capers olives Heat the olive oil in a skillet over medium heat. SAute the onion green pepper and garlic until soft about 5 minutes. Add the chicken and stir-fry for about 5 minutes. Add tomato sauce wine cumin bay leaves and raisins capersm and green olives to taste. Cover pan reduce heat and cook 10 minutes or until chicken is well-cooked. Remove bay leaves. Serve with white rice and fried ripe plantains. Nutritional info per serving: 197 cal; 27g pro 6g carb 5g fat (25%) Exchanges: 1 veg 2.9 meat .5 fat Source: Mambo Atlanta Ga Miami Herald 2/22/96 format by Lisa Crawford 7/6/96

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