Tonight I decided that I need to really be healthy. I want the good stuff, but I also want to continue to improve my over all health. So that said, tonight I am making a new version of Mexican Picadillo. For those of you who think you don't know what that is, a better definition would be "taco meat". LOL. My husband would be laughing at me if I called it taco meat. In an effort to keep us heart healthy here is my revamped version of Mexican Picadillo.
Ingredients:
Boneless, Skinless Chicken Breasts ( 4 ) Thawed
One Large White Onion
3 - 4 Jalapeno's (or Serrano Chilies) I prefer Serrano's
1 Tbs ground Cumin
1 Tbs Red Pepper Flakes
1 Tbs dried Mexican Oregano (if available always use home grown Oregano but use twice as much)
6 Red Potatoes
4 Roma Tomatoes
3 - 4 Tbs of Olive Oil
salt and pepper to taste
Directions:
In a food processor take your chicken breasts and grind them up to resemble ground beef.
Make sure you do not over process or it will be come gummy. Pulse your chicken breasts so you can
keep it to the texture you desire. In a hot skillet, heat your olive oil. Dice your onion and your peppers, add
to the skillet and saute until they start to caramalize. Add in the ground Chicken and saute until cooked thru.
You will also at this time want to add your Red potatoes, cubed up into small pieces so they will cook thru at
a more even pace. Add in your oregano, salt and pepper. Continue to stir this mixture so that it will combine in flavor. Add the diced Tomatoes and let this simmer. If the Tomatoes do not seem to be letting off much liquid, you may need to add some water to help this stay moist as the potatoes cook down. If you are short on time and need to speed up this process add additional water and put a lid on the skillet. This will trap the moisture and keep it inside to help the potatoes cook faster. If additional heat is your think, now would be the time to add in the red pepper flakes.
Heat up tortilla's and enjoy! If you like this mixture even makes great burritos too.
