Chickadillo (chicken picadillo)

Ingredients

 * 2 tsp olive oil
 * 1 small yellow onion, finely chopped
 * 1 green bell pepper, finely
 * -chopped
 * 2 cl garlic, mashed
 * 1 lbs chicken breast, boneless
 * -skinless, cut in thin
 * -strips
 * 1/4 cup tomato sauce
 * 4 tbsp white wine
 * 1/4 tsp cumin
 * 2 bay leaves
 * raisins, capers, olives

Directions
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