Cuban Chicken Picadillo Recipe

Ingredients:

2 large boneless/skinless chicken breasts, cut to julienne strips;
1 small onion, finely chopped;
2 garlic cloves, pressed;
1 cubanelle pepper, chopped;
2 tbsp. tomato paste;
1/4 cup white wine;
1/4 tsp. ground cumin;
1 bay leaf;
2 tbsp. coconut oil;
1 firm plantain, diced;
12-15 capers,
1 tbsp. green olives, sliced;
pinch of sugar;
salt and pepper to taste.

Recipe:

Heat the coconut oil in a skillet over medium heat. Saute the onion, chopped pepper and garlic until soft, about 5 minutes. Add the chicken and stir-fry for about 5 minutes. Add tomato paste, white wine, cumin, bay leaf, diced plantain, capers and green olives. Cover pan, reduce heat and cook 10 minutes, or until chicken is well-cooked. Remove bay leaf and season to taste with sugar, salt and pepper. Serve with a scoop of white rice in each plate. This recipe makes 4 servings of chicken picadillo.