Chickadillo Chicken Picadillo

2 ts Olive oil

1 sm Yellow onion -- finely chopped

1 Green bell pepper -- finely

-chopped 2 cl Garlic -- mashed

1 lb Chicken breast, boneless,

-skinless -- cut in thin -strips 1/4 c Tomato sauce

4 tb White wine

1/4 ts Cumin

2 Bay leaves

Raisins, capers, olives

Heat the olive oil in a skillet over medium heat. SAute the onion, green pepper and garlic until soft, about 5 minutes. Add the chicken and stir-fry for about 5 minutes. Add tomato sauce, wine, cumin, bay leaves, and raisins, capersm and green olives to taste. Cover pan, reduce heat and cook 10 minutes, or until chicken is well-cooked. Remove bay leaves. Serve with white rice and fried ripe plantains. Nutritional info per serving: 197 cal; 27g pro, 6g carb, 5g fat (25%) Exchanges: 1 veg, 2.9 meat, .5 fat Source: Mambo, Atlanta, Ga Miami Herald, 2/22/96 format by Lisa Crawford, 7/6/96