I wasn’t exposed to spicy foods in my childhood, but I made up for lost time during the two years I lived in Houston, Texas in my twenties. Houston has all kinds of wonderful restaurants, and the variety of Mexican food was a great discovery for me. From Tex-Mex to the real thing, I loved it all.
In recent years, chili has become one of my favorite comfort foods. I think of this Chicken Picadillo as chili with a twist. The raisins make all the difference, bringing a touch of sweetness to this otherwise spicy, savory meal. This recipe is a great way to use leftover chicken. I adapted this recipe from Tosca Reno’s Eat Clean Cookbook.
$1.58 per serving
- 2 tbs olive oil
- 1 lb chicken breasts
- 1 chopped onion
- 1 clove minced garlic
- 1 chopped green pepper
- 2 cups canned diced tomatoes (or use fresh if you have them)
- 2 tsp chili powder
- 1/2 tsp cumin
- 1 tsp salt
- 1/2 cup raisins
Pour the olive oil into a large skillet and add the chopped chicken. Saute until all the pieces are cooked through, stirring regularly for even cooking.
Remove the chicken from the skillet. Add the onion to the pan and sauté over medium heat until translucent.
Add the garlic and green pepper, cooking over medium-low heat until the pepper starts to soften.
Add the tomatoes and the seasonings, and cook uncovered over medium heat for five minutes.
Add the cooked chicken and the raisins to the skillet and cook for another five minutes, stirring occasionally.
Serve over brown rice (optional).
Chicken Picadillo Price Breakdown
This recipe costs a total of $6.31, or $1.58 per serving. Make this Chicken Picadillo for an easy, healthy dinner any time of year.