Description
A flavorful and comforting Latin American dish featuring ground chicken cooked with tomatoes, olives, raisins, and spices, perfect served over rice or with warm tortillas.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 pound ground chicken
1 medium green bell pepper, finely chopped
1 medium red bell pepper, finely chopped
1 cup canned diced tomatoes, with juices
1/4 cup green olives, sliced
1/4 cup raisins
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup low sodium chicken broth
2 tablespoons tomato paste
2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground chicken to the skillet. Cook, breaking it apart with a spoon, until no longer pink, about 6-8 minutes.
Stir in the chopped green and red bell peppers and cook for 3 minutes until slightly softened.
Add the diced tomatoes with their juices, sliced green olives, raisins, ground cumin, dried oregano, ground cinnamon, smoked paprika, salt, and black pepper. Stir well to combine.
In a small bowl, whisk together the chicken broth and tomato paste until smooth, then pour into the skillet.
Bring the mixture to a simmer, reduce heat to low, and cook uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens and flavors meld.
Taste and adjust seasoning if needed.
Remove from heat and garnish with chopped fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes