Recipe - Chickadillo (Chicken Picadillo)

2 teaspoon Olive oil
1 small Yellow onion; finely chopped
1 Green bell pepper; finely
chopped
2 cl Garlic; mashed
1 pound Chicken breast, boneless,
skinless; cut in thin
strips
One fourth cup Tomato sauce
4 tablespoon White wine
One fourth teaspoon Cumin
2 Bay leaves
Raisins, capers, olives

Heat the olive oil in a skillet over medium heat. SAute the onion, green
pepper and garlic until soft, about 5 minutes. Add the chicken and stirfry
for about 5 minutes. Add tomato sauce, wine, cumin, bay leaves, and
raisins, capersm and green olives to taste. Cover pan, reduce heat and cook
10 minutes, or until chicken is wellcooked. Remove bay leaves. Serve with
white rice and fried ripe plantains.

Nutritional info per serving: 197 cal; 27g pro, 6g carb, 5g fat (25%)
Exchanges: 1 veg, 2.9 meat, .5 fat

Source: Mambo, Atlanta, Ga Miami Herald, 2/22/96 format by Lisa Crawford,
7/6/96
Posted to MMRecipes Digest V3 #190

Date: 07 Jul 96 01:21:22 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM