CHICKADILLO (CHICKEN PICADILLO)

      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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