Chunky Chicken Picadillo Chili
So versatile, you can't beat the convenience of this ever-popular Latin American dish. Serve in a bowl topped with grated cheese, sour cream and cilantro, or combine with rice and use as a filling for tortillas. Look for subtly-flavored, colorful tortilla wraps in your supermarket.


Prep Time: About 10 Minutes | Cook Time: 20 Minutes | Makes: 6 Servings, About 8 Cups

I N G R E D I E N T S

2 teaspoons each ground cumin
and 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 onion, chopped
4 cloves garlic, minced
2 cans (14-1/2 oz. each) Mexican style diced tomatoes, undrained
1/2 cup chipotle salsa or medium heat salsa
3/4 cup Sun-Maid Natural Raisins
1 can (16 oz.) red or black beans, drained

Optional toppings: chopped cilantro, shredded cheddar cheese, sour cream


D I R E C T I O N S

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. Ladle into bowls and serve with desired toppings.





Picadillo Wraps
Use 1 pound ground turkey, chicken or lean beef in place of chicken breasts. Cook ground meat in oil with onion, spices and garlic until meat is done. Add 3/4 cup instant (10 minute cook) brown or white rice and tomatoes, salsa and raisins. Finish preparation as for chili. Serve wrapped in warm tortillas with shredded cheese, sour cream and cilantro.