Shakin & Bakin Foodie Blog: Chunky Chicken Picadillo Chili Recipe

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Thursday, December 20, 2012

Chunky Chicken Picadillo Chili Recipe

Love Mexican food? Looking for something a little different to make for dinner tonight? If so, try this recipe that I got from my grandmother! It does take some time to prepare, but it's worth it!

Chunky Chicken Picadillo Chili Recipe

2 teaspoons ground cumin
2 teaspoons ground chili powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 lb. boneless, skinless chicken breasts, cut into 1" chunks
1 tablespoon vegetable oil
1 onion, finely chopped
4 cloves garlic, minced
2 cans (14 oz each) Mexican style diced tomatoes, undrained
1/2 cup chipotle salsa
3/4 cup raisins
1 can (16 oz) kidney beans, drained

Optional Toppings: chopped cilantro, shredded cheese, sour cream

Combine cumin, chili powder, salt and cinnamon. Coat chicken evenly with seasonings. Heat oil in a saucepan over medium heat. Add onion and cook for 5 minutes, stirring occasionally. Add chicken and garlic. Cook 3 minutes, stirring occasionally. Stir in tomatoes, salsa, raisins and bring to a simmer. Cover and simmer for 10 minutes. Stir in beans. Cover and continue to simmer for 5 minutes. Ladle into bowls and serve with desired optional toppings.