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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.

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