4 days Ago By LINDA GASSENHEIMER Tribune News Service
Linda Gassenheimer Picadillo is a popular Latin dish made with ground meat, onions, green bell pepper, tomato sauce, capers and raisins. The success of this dish lies in the blending of sweet and savory flavors. I have captured the essence of its taste and texture in this 15-minute, no-fuss dinner using ground chicken as the main ingredient for a lighter result.
It only takes a few minutes to gather the ingredients, but they all cook together in less than 15 minutes. I find that this is a quick and easy meal to have on hand. It freezes well, so I often make double the recipe and save half for another meal.
Chicken Picadillo 4 teaspoons canola oil, divided use 1 cup frozen diced onion 1 cup frozen diced green bell pepper 2 medium garlic cloves, crushed 3⁄4 pound ground white meat chicken breast 2 cups low-sodium tomato sauce 2 tablespoons Worcestershire sauce 2 tablespoons capers 1/4 cup raisins 2 tablespoons distilled white vinegar Salt and freshly ground black pepper Microwaveable brown rice to measure 1 cup cooked Salt and freshly ground black pepper 2 cups washed ready-to-eat lettuce. 1 tablespoon reduced-fat oil and vinegar dressing Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat and add the onions, green pepper, garlic and ground chicken. Sauté 3 to 4 minutes, breaking up the chicken into small pieces as it cooks.
You can use the edge of a cooking spoon to break up the chicken. Add the tomato sauce and sauté until the sauce starts to bubble, about 2 to 3 minutes. Add Worcestershire, capers, raisins and vinegar.
Reduce heat to medium and cook gently for about 3 to 4 minutes. Add salt and pepper. Divide in half and place on 2 dinner plates.
Microwave the brown rice according to the package instructions. Measure 1 cup and save the remaining rice for another meal. Toss the rice with the remaining 2 teaspoons of oil.
Divide the rice in half and place on the plates with the picadillo. Serve a little washed, ready-to-eat lettuce on the side with the dressing. Makes 2 servings.
Nutrition information per serving: 612 calories (23% from fat), 15.8 g fat (2.1 g saturated, 7.
5 g monounsaturated), 126 mg cholesterol, 47.1 g protein, 72.9 g carbohydrates, 9.
5 g fiber, 461 mg sodium..
