Chunky Chicken Picadillo Chili
- 2 t. cumin
- 2 t. chili powder
- 1 t. salt
- 1/4 t. cinnamon
- 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 T. oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 14-1/2 oz. cans Mexican-style diced tomatoes
- 1/2 c. chipotle salsa or medium salsa
- 3/4 c. Raisins
- 1 (16-oz.) can red or black beans, drained
Adapted from gooseberrypatch.com
Combine cumin, chili powder, salt and cinnamon and coat chicken evenly with seasonings; set aside.
Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes, stirring occasionally. Add chicken and garlic to saucepan; cook 3 minutes, stirring occasionally. Stir in tomatoes, salsa and raisins and bring to a simmer. Cover and simmer 10 minutes. Stir in beans. Cover and continue to simmer 5 minutes longer or until chicken is cooked through.