Title: Chickadillo (Chicken Picadillo)
Categories: Caribbean Diabetic Chicken
Yield: 4 Servings

2	ts	Olive oil
1	sm	Yellow onion; finely chopped
1		Green bell pepper; finely chopped
2	cl	Garlic; mashed
1	lb	Chicken breast, boneless, skinless; cut in thin strips
1/4	c	Tomato sauce
4	tb	White wine
1/4	ts	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 stir-fry 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 well-cooked. 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

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