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Chicken Picadillo
Ingredients
DirectionsIn 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 to medium, and cook about 15 minutes or until chicken is tender. Uncover and cook 5 minutes longer. Serve chicken and sauce over hot cooked rice. Sprinkle with almonds. Makes four servings. Rate this Recipe
Review this RecipeNote: You must be a member to submit a review. Please Sign in or Sign Up. Member ReviewGreen Beans with Walnuts and Tarragon Lovely mingle of flavours. I toasted the walnets. Used dried tarragon but soaked in the oils w/orgainc cider vinegar in advance. Oh yeah and added 1 clove of finely minced garlic. A big hit with or without the garlic. High class side dish using the fresh beans from my local country road farmer. |
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