Chicken Picadillo

Ingredients:

  • 2 teaspoons oil
  • 2 onions, chopped
  • 2 cups shredded cooked chicken breast
  • 1 granny smith apple, peeled, cored & chopped
  • 1 cup stewed tomatoes
  • 1/4 cup low-sodium chicken broth
  • 2 tablespoons raisins
  • 2 teaspoons cider vinegar
  • 1 teaspoon minced chipotles in adobo
  • 1/8 teaspoon ground cinamon

Directions:

  1. In a medium non-stick skillet over medium heat, heat the oil.
  2. Saute the onions until lightly browned, 8-10 minutes.
  3. Stir in the remaining ingredients.
  4. Cook, stirring frequently, until the liquid is slightly reduced & the flavors are blended, about 10 minutes.
  • Servings: 4
  • Serving Size: 1 cup
  • Calories: 192
  • Fat: 7g
  • Fiber: 18g
  • WW Points: 4

Permanent link to this article: http://cookbook.atlow.org/2009/06/28/chicken-picadillo/