Chickadillo (chicken picadillo)

Ingredients

 * 2 tsp olive oil
 * 1 small yellow onion, finely chopped
 * 1 green bell pepper, finely chopped
 * 2 clove garlic, mashed
 * 1 lbs chicken breast, boneless skinless, cut in thin strips
 * ¼ cup tomato sauce
 * 4 tbsp white wine
 * ¼ tsp cumin
 * 2 bay leaves
 * raisins, capers, olives

Directions

 * 1) Heat the olive oil in a skillet over medium heat.
 * 2) Saute the onion, green pepper and garlic until soft, about 5 minutes.
 * 3) Add the chicken and stir-fry for about 5 minutes.
 * 4) Add tomato sauce, wine, cumin, bay leaves, and raisins, capersm and green olives to taste.
 * 5) Cover pan, reduce heat and cook 10 minutes, or until chicken is well-cooked.
 * 6) Remove bay leaves.
 * 7) Serve with white rice and fried ripe plantains.

Nutritional information
Pper serving: 197 cal; 27g pro, 6g carb, 5g fat (25%) exchanges: 1 veg, 2.9 meat, .5 fat