Chicken Piccadillo

Ask everyone to fill and roll their own tortillas right at the supper table--it makes less work for the cook and is a fun way to enjoy this Mexican recipe.


Chicken Piccadillo

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Servings: 6
Prep Time: 35 mins
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Ingredients
  • 1/3  cup 
    slivered almonds
  • 1/2  cup 
    picante sauce
  • 2   teaspoons 
    cornstarch
  • 2   
    medium tomatoes, chopped (2 cups)
  • 1/3  cup 
    sliced pimiento-stuffed green olives
  • 1/3  cup 
    raisins
  • 2   tablespoons 
    snipped parsley
  • 3/4  teaspoon 
    salt
  • 1/4  teaspoon 
    pepper
  • 1/4  teaspoon 
    ground cinnamon
  • 1/8  teaspoon 
    ground cloves
  • 1 1/2  pounds 
    skinless, boneless chicken breast halves
  • 12   
    8-inch flour tortillas
  • 1   tablespoon 
    cooking oil
  • 3   
    cloves garlic, minced
  • 2   
    medium onions, chopped (1 cup)
  • 1   
    medium apple, cored and chopped (1 cup)
  • 2   
    fresh, pickled, or canned jalapeno peppers, seeded and chopped (3 tablespoons)
  • 12   
    leaves of leaf lettuce
Directions
1.
Preheat a wok or 12-inch skillet over medium-high heat. Add almonds; stir-fry for 2 to 3 minutes or until golden. Remove almonds from the wok. Let wok cool.
2.
For sauce, stir together picante sauce and cornstarch. Set aside. In a medium bowl stir together tomatoes, olives, raisins, parsley, salt, pepper, cinnamon, cloves, and the almonds; set aside. Cut chicken into thin bite-size strips; set aside.
3.
Stack tortillas; wrap in foil. Heat in a 350 degree F oven for 10 minutes or until warm. Or, place tortillas, half at a time, between layers of microwave-safe paper towels. Micro-cook on 100 percent power (high) for 1 to 1-1/2 minutes or until warm.
4.
Pour oil into wok. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add onions, apple, and jalapeno peppers; stir-fry for 2 to 3 minutes or until crisp-tender. Remove apple mixture from the wok.
5.
Add half of the chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Remove chicken from the wok. Repeat with remaining chicken. Return all of the chicken and the apple mixture to wok. Push from center of wok.
6.
Stir sauce. Add sauce and tomato mixture to the center of the wok. Cook and stir until thickened and bubbly. Stir all ingredients together to coat with sauce. Cook and stir for 2 minutes more. Place a lettuce leaf on each tortilla. Top with chicken mixture. Roll up tortilla. Serve immediately. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 500, Fat, total (g) 16, chol. (mg) 59, sat. fat (g) 2, carb. (g) 61, pro. (g) 31, sodium (mg) 974, Percent Daily Values are based on a 2,000 calorie diet
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