I’m tempted to call this dish picadillo but it didn’t use beef, it had raisins in it and I just wanted to highlight the ground chicken as the main ingredient.
Truth to tell, this dish can pass up for an arroz ala cubana meat ensemble, only saucier and uses ground chicken. I usually cook this up on days when I have to squeeze in cooking in between errands and other pressing chores. Why, it takes little time and preparation to do it.
Simple, yum-loaded and quick to make, I give this dish two thumbs-up!
Chicken with peas
1/2 kilo ground chicken
1 onion, sliced
5 cloves of garlic, minced
1 tomato, diced
1 cup frozen green peas, thawed
1/2 cup raisins
3 cups tomato sauce
salt and pepper to taste
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In a skillet, saute onion, garlic and tomato. Add ground chicken. Season with salt and pepper. Cook until meat is tender.
Add raisins and green peas. Continue simmering until peas are cooked. Pour tomato sauce. You may add water to thin the sauce if you wish. Let it simmer and continue stirring for five more minutes. Serve hot.
The Eating Room 