Chicken and Bean Picadillo
- Total Time
Raisins would make a sweet addition to this dish.
olive oil2 tsp
uncooked onion(s)1 medium, finely chopped
garlic clove(s)3 medium clove(s), minced
98% fat-free uncooked chicken breast½ pound(s)
table salt½ tsp
ground cinnamon½ tsp
ground cumin¼ tsp
black pepper¼ tsp, freshly ground
canned cannellini beans15 ½ oz, rinsed and drained
canned diced tomatoes14 ½ oz, fire-roasted variety
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring frequently, until light golden brown, about 3 minutes. Add the chicken and cook, breaking it apart with a wooden spoon, until browned, about 2 minutes. Add the salt, cinnamon, cumin, and pepper; cook, stirring occasionally, about 30 seconds.
- Add the beans and tomatoes; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 3 minutes. Yields 1 cup per serving.