Caribbean Chicken Picadillo In Tortillas

This colorful & veggie loaded version of picadillo was inspired by the colors of the fresh vegetables sitting on my counter. There are as many versions of picadillo as there are chefs cooking in their homes. this one pleased my family with it’s slight sweetness and the spicy complement of the topping. i hope it works for your family too. this recipe was created for rsc #8.

Steps

Dice all vegetables and divide as follows.

In one bowl place onions , garlic , bell peppers , jalapenos , & butternut squash.

In second bowl place raisins , coconut , and tomatoes.

In a small bowl stir together vinegar , cornstarch , cinnamon , & nutmeg.

Make spicy curry dip.

Mix all ingredients together and chill until ready to serve.

In large skillet place 1 t olive oil and heat pan.

Add chicken pieces and stir until done.

Add bowl of vegetables containing onions , garlic , jalapenos , & butternut squash.

Stir in & cook until vegetables are tender.

Add the vinegar / cornstarch / spice mixture & stir until all ingredients are well coated.

Add bowl of ingredients containing raisins , coconut , & tomatoes.

Add water & salt.

Cook until thickened.

Remove from heat.

In bowl beat together eggs , 2 t water , cayenne & a generous grating of nutmeg.

Pour into a shallow bowl that will accommodate the flour tortillas for soaking.

Add 2 of the flour tortillas and turn to coat w.

Ingredients

boneless skinless chicken breast, olive oil, onion, bell pepper, jalapenos, butternut squash, garlic cloves, cider vinegar, cornstarch, cinnamon, nutmeg, raisins, dried coconut, diced tomatoes with juice, salt, water, flour tortillas, eggs, cayenne pepper, sour cream, curry powder, fresh cilantro