Chunky Chicken Picadillo Chili

By carvalhohm

Ingredients

• 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

Details

Adapted from gooseberrypatch.com

Preparation

Step 1

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.

Serves 6.