Recipe of the Week

Recipe of the Week
Chicken Picadillo Crisps

Ingredients

  • ¼ cup extra virgin olive oil
  • 1 ½ cups yellow onions, diced
  • 5 large garlic cloves, minced
  • 1 ½ teaspoons chili powder
  • 2 cups crushed tomatoes
  • ½ cup green olives, chopped
  • 4 T green olive juice
  • 3 cups chicken breast, cooked & chopped
  • ½ cup raisins
  • 5 pieces pita bread
  • ½ cup cilantro, chopped
  • ½ cup green onion, sliced

Directions

  • Preheat oven to 375 degrees
  • Heat oil in large skillet over medium-high heat. Add onion and garlic. Saute until onion is tender, about 4 minutes. Stir in chili powder. Add crushed tomatoes and 4 tablespoons juice from olives. Simmer sauce until flavors blend, about 6 minutes. Season with pepper and more olive juice, if desired.
  • Combine chicken, raisins and olives in large bowl
  • Mix in 3 cups of sauce. Season to taste with pepper
  • In a separate skillet, heat oil to hot and fry one pita at a time, cooking over medium heat for 2-3 minutes per side. Remove and drain on paper towel.
  • Cut into 6 triangle cuts each. Spoon chicken mixture on each triangle, sprinkle with green onion and cilantro and serve.

Serves: 16

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