CHICKEN PICADILLO
"Traditional Mexican picadillo is a ground beef hash that's made with a chili-spiced sauce and sweetened with raisins. This first-rate adaptation combines that same sauce with chicken, apple and a hint of orange."
4 skinless, boneless chicken breast halves, (about 1 pound)
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
1 medium unpeeled tart cooking apple, coarsely chopped (1 cup)
1/3 cup orange juice
1 to 2 jalapeno peppers, seeded and finely chopped
2 tablespoons raisins
2 tablespoons white vinegar
3 tablespoons orange juice
2 teaspoons cornstarch
TO SERVE:
Hot cooked rice, if desired
Slivered almonds, toasted, if desired*
Remove fat from chicken. Cut chicken into 2-inch pieces.
Drain tomatoes, reserving liquid. Cut up tomatoes.
Heat tomatoes, tomato liquid, apple, 1/3 cup orange juice, the chilies, raisins and vinegar to boiling in 12-inch nonstick skillet; reduce heat.
Stir in chicken. Cover and simmer about 10 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Mix 3 tablespoons orange juice and the cornstarch; stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Serve chicken mixture on rice. Sprinkle with almonds.
Servings: 4
Adapted from source: Betty Crocker
"Traditional Mexican picadillo is a ground beef hash that's made with a chili-spiced sauce and sweetened with raisins. This first-rate adaptation combines that same sauce with chicken, apple and a hint of orange."
4 skinless, boneless chicken breast halves, (about 1 pound)
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
1 medium unpeeled tart cooking apple, coarsely chopped (1 cup)
1/3 cup orange juice
1 to 2 jalapeno peppers, seeded and finely chopped
2 tablespoons raisins
2 tablespoons white vinegar
3 tablespoons orange juice
2 teaspoons cornstarch
TO SERVE:
Hot cooked rice, if desired
Slivered almonds, toasted, if desired*
Remove fat from chicken. Cut chicken into 2-inch pieces.
Drain tomatoes, reserving liquid. Cut up tomatoes.
Heat tomatoes, tomato liquid, apple, 1/3 cup orange juice, the chilies, raisins and vinegar to boiling in 12-inch nonstick skillet; reduce heat.
Stir in chicken. Cover and simmer about 10 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Mix 3 tablespoons orange juice and the cornstarch; stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Serve chicken mixture on rice. Sprinkle with almonds.
Servings: 4
Adapted from source: Betty Crocker
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