 So versatile, you
can't beat the convenience of this ever-popular Latin American chili dish.
Serve in a bowl topped with grated cheese, sour cream and cilantro, or
combine with rice and use as a filling for tortillas. See our Picadillo Wraps recipe for details.
Ingredients
2 teaspoons ground cumin
2 teaspoons ground chili powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 tablespoon vegetable oil
1 large chopped onion
4 cloves minced garlic
2 cans (14-1/2 ounces each) undrained Mexican style diced tomatoes
1/2 cup chipotle salsa or medium heat salsa
3/4 cup Sun-Maid Natural Raisins
1 can (16 ounces) drained red or black beans
Optional: chopped cilantro, shredded cheddar cheese, sour cream
Directions:
COMBINE cumin, chili powder, salt and cinnamon.
COAT chicken evenly with seasonings.
HEAT oil in a large saucepan over medium heat.
ADD onion and cook 5 minutes, stirring occasionally.
ADD chicken and garlic. Cook 3 minutes, stirring occasionally.
STIR in tomatoes, salsa and raisins. Bring to a simmer.
COVER and simmer 10 minutes.
STIR in beans.
COVER and continue to simmer 5 minutes.
SERVE with desired toppings.
Makes 6 servings, about 8 cups.
|
