Chicken Picadillo
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WHAT YOU'LL NEED
- 1 Tbsp. vegetable oil
- 2 lbs. ground chicken
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 can (14.5 oz.) whole peeled tomatoes, undrained and chopped
- 2 Tbsp. Knorr® Chicken flavor Bouillon
- 1/2 cup pimiento-stuffed olives, roughly chopped
- 1/2 cup raisins
- 1/2 cup water
- 1/4 cup slivered almonds, toasted (optional)
NUTRITIONAL INFORMATION
Amount per serving
All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.
Let's Get Cooking
- 1 Heat oil in 12-inch deep skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside.
- 2 Cook onion in same skillet over medium heat, stirring frequently, until tender, about 4 minutes. Stir in garlic and cook 30 seconds. Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, about 25 minutes.
- 3 Serve, if desired, over hot cooked rice and garnish with toasted almonds.
Fire up the grill for some mouthwatering grilled chicken. Follow these tips to sizzle your way to tender, flavorsome chicken.
How to Grill Chicken
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