A twist on a Latin American classic, this Picadillo Chicken uses tender simmered chicken with a little touch of sweetness from raisins. Serve over rice and top with slivered almonds and a generous sprinkling of Sargento® Shredded Nacho & Taco Cheese.
Ingredients
Directions
- Rinse chicken; pat dry. Dust with flour and salt.
- 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.
- 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.
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