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Chickadillo (Chicken Picadillo)

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      Title: CHICKADILLO (CHICKEN PICADILLO)
 Categories: Miamiherald, Meat/poul, Ethnic, New cuban, Diabetic
      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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