Name: Cuban-style Chicken Picadillo with White Rice
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 Servings
Ingredients: 1 lb extra lean ground chicken; 2 cups onion(s), diced; 2 cloves garlic, minced; 2 1/2 tbsp chili powder; 2 tsp cumin, ground; 2 tsp oregano, dried; 1 tsp cinnamon; 1 tsp black pepper; 1 green pepper(s); 2 white potatoes; 1 can canned black beans, drained; 1 can canned diced tomatoes; 2 tbsp demerara brown sugar; 1/2 cup red wine; or; 1/2 cup chicken broth; 1/4 cup red wine vinegar; 1/4 cup green olives, sliced; 1/4 cup seedless raisins; 1 cup white rice, dry; 1/2 cup cilantro, fresh, chopped

1

Sauté ground chicken, diced onion and minced garlic with seasonings in a non-stick skillet. Use the back of a spoon to break up meat. Cook until browned and no pink remains.

2

Meanwhile, dice green pepper and potatoes.

3

Drain and rinse canned beans under cold water. Add these and remaining ingredients, except rice, to slow cooker. Mix well. Cover and cook on low 4-6 hours (or high for 2 hours) until mixture is hot and bubbling.

4

Cook rice according to package directions and garnish with chopped cilantro.

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Cuban-style Chicken Picadillo with White Rice

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