Wow! I'm so sorry I've been MIA so far in December. Things have gotten very busy here in Upstate NY! We've spent a weekend in NYC, had two Christmas parties and are attempting to get ready for a 12 day trip Down South! It'll be great to get away from thigh-high snow for almost 2 weeks! I also haven't been posting because my digital camera has been acting up. I haven't gotten many good photos of our dinners. I may start posting some recipes without pictures soon!
The recipe I'm posting today is decidedly NOT Christmas-y! I like to gear up for a week of ham and turkey with some spicey foods that I might not get for awhile while taking care of leftovers! I originally heard of piccadillo from my best friend Megan. She has a Master's degree in Spanish, and loves Latin America. She said that piccadillo is the Latin equivalent of hamburger helper. Then, back in May, Scott and I had another couple over, and I needed something quick and delicious. I stumbled upon this chicken piccadillo recipe in Cooking Light, and it was a huge hit!
The original recipe calls for raisins. Raisins are actually pretty high in sugar. If you're watching your glycemic index and sugars, just omit the raisins. Those in your family who aren't carb-conscious can use tortillas to wrap up their piccadillo filling. However, I really enjoyed mine wrapped up in a crispy butter lettuce. Enjoy!
- 1 lb boneless, skinless chicken breast
- 2 tsp olive oil
- 1 cup chopped onion
- 1 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 3 cloves garlic, minced
- 1 cup salsa
- 1/3 cup golden raisins
- 1/4 cup slivered almonds, toasted
- 1/4 cup chopped fresh cilantro
2. Heat oil in a large, non-stick skillet over medium-high heat. Add onion and cook 3 minutes, stirring occassionally.
3. Add chicken, cumin, salt, cinnamon, and garlic. Cook for 3 minutes, or until chicken is done, stirring frequently.
4. Stir in salsa & raisins (if using). Cover, reduce heat and simmer for 5 minutes or until thoroughly heated.
5. Stir in almonds and cilantro.
6. Serve with tortillas or butter lettuce to wrap.
I typically serve this with a chilled black bean and corn salad which is delicious. However, up until last Friday, I could have neither black beans no corn! Depending on your specific needs, this salad can be a healthy and delicious side dish for any Latin inspired dish!
Black Bean & Corn Salad
- 1 can (about 16 oz) low-sodium black beans, drained and rinsed
- frozen corn kernals
- 1/2 red bell pepper, chopped
- about 2 Tbsp canola or other light oil (I don't really recommend olive oil for this--it has too much of a distinct taste)
- cumin, chili powder, cayenne pepper, salt all to taste (1-2 tsp each)
- juice of 1/2 lime
2. Add oil, spices and lime juice. Stir well.
3. Leave out on counter while you prepare the rest of the meal. The corn will begin to thaw and will chill the other ingredients. Will be ready to serve in 20-30 minutes (depending on your room temperature!)
As I said before, I will be out of town until January 4th 2009! I will be sure to post more in the new year! I hope you all have a Merry Christmas and a Happy New Year! Happy cooking!