Chicken Picadillo
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Cooking Time
mins -
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Prep time
mins -
Serves
people
Nutritional information
Amount per serving
- 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)
- 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.