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Recipes

Picadillo Chicken

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INGREDIENTS

  • 1 (about 3-1/2 lbs.) broiler-fryer chicken, cut up
  • 1-1/2 Tbsp. all-purpose flour
  • 1/2 tsp. salt
  • 2 Tbsp. vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14-1/2 oz.) stewed tomatoes, undrained
  • 1 can (8 oz.) tomato sauce
 

DIRECTIONS

  • 1

    Rinse chicken; pat dry. Dust with flour and salt.

  • 2

    Brown chicken, skin side down, in hot oil in large skillet 5 minutes over medium heat; turn. Add onion and garlic; cook 5 minutes more. Add stewed tomatoes with liquid, tomato sauce, raisins, jalapeños, cumin and cinnamon; heat to a boil.

  • 3

    Reduce heat; cover and simmer 15 minutes. Uncover and simmer 10 minutes more or until chicken is tender and sauce is thickened. Stir in almonds; serve over rice, if desired. Sprinkle with cheese.

Picadillo Chicken

SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Yield: Serves: 6

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 6

Amount Per Serving

Calories 1140

Total Fat 78.6g

Saturated Fat 21.6g

Trans Fat 31.8g

Polyunsaturated Fat 18.8g

Cholesterol 265g

Sodium 1061g

Carbohydrates 35g

Protein 72g

Dietary Fiber 4g

Vitamin A 218g

Vitamin C 23g

Calcium 259g

Iron 8g