Fiesta Chicken Picadillo

I have chicken breast to cook tonight and found this recipe in our local paper today. It sounds wonderful especially with the addition of raisins, almonds, cinnamon and Tabasco, so I'm going to give it a try. I wanted to share it with you.


Fiesta Chicken Picadillo

Serves 4

1 lb Chicken Breast, boneless, skinless
1/2 tsp Salt
2 tbsp Vegetable oil, divided
1 Red Bell Pepper, cored and chopped
1 Medium Red Onion, chopped
1/2 cup Pimento-Stuffed Olives, chopped
1/2 cup Golden Raisins
1/4 cup Slivered Almonds
3 tbsp Tabasco green jalapeño pepper sauce
1 tbsp Capers
Dash of Ground Cinnamon


1. Cut chicken breasts into 1/2-inch chunks; sprinkle with salt. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat; add chicken and cook until lightly browned on all sides, stirring frequently. Remove chicken to large bowl.

2. Add remaining tablespoon vegetable oil in same skillet over medium heat. Cook bell pepper and onion until tender-crisp, stirring occasionally, about 5 minutes.

3. Stir in olives, raisins, almonds, Tabasco green jalapeño pepper sauce, capers and cinnamon.

Serve with Cornbread, hollowed out halved bell peppers or halved poblano peppers, chips or tortillas, as desired (I think I will serve it with cornbread)


If you get a chance to visit Avery Island in South Louisiana, be sure to visit the Tabasco manufacturer.
It's surely a place to be seen & enjoyed!

Visit Tabasco