Serves: 4
Total Calories: 461

2 chicken breasts half on the bone with skin
2 cups canned chicken broth
1 tablespoon olive oil
1/2 medium onion, finely chopped
2 cloves garlic (large), finely chopped
2 medium tomatoes, peeled, and finely chopped
2 jarred pickled jalapeño peppers (en escabeche), seeded and finely chopped
1/3 cup raisins
8 pimiento-stuffed green olives, chopped
1/2 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/4 teaspoon ground allspice
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste

1. Put the chicken, skin side down, and chicken broth in a medium saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer 12 minutes. Turn the chicken over and simmer 10 minutes. Cool the chicken in the pan off heat. When the chicken is cool enough to handle, separate the meat from the skin and bones and finely chop it into small bits. Discard the skins and bones.

2. Heat the olive oil in a large skillet over medium heat and cook the onion and garlic, stirring, until softened, 3 to 4 minutes. Add the remaining ingredients, except the reserved chicken, and cook, stirring, until the juices have evaporated and the mixture is nearly dry, 6 to 8 minutes.

3. Mix in the reserved chicken. Transfer to a bowl. The chicken picadillo is ready to use as directed in your recipe. If made ahead, cool to room temperature, cover and refrigerate up to 3 days, or freeze up to 3 months.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 461
Calories from Fat: 58

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