Chicken Picadillo

Recipe brought to you by Margot

Serves 2

Ingredients

• 1 pound ground chicken or pork (I used chicken things)
• 2 teaspoon olive oil
• 1 cup of chopped onions
• 1 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3 cloves of chopped garlic
• 1 cup of bottle salsa (medium)
• 1/3 cup of raisins (optional)
• 1/4 cup of slivered toasted almonds
• 1/4 cup chopped cilantro

Brown onions, chicken (skin side down), and spices and transfer to slow cooker. Add salsa. (you may need additional chicken stock to submerge all the meat). Cook on low for six hours or high for three. Once done cooking, shred chicken with 2 forks. Serve with slivered almonds and cilantro with a side of cauliflower rice.

Cauliflower Rice

Shred cauliflower with grater. Heat up oil on medium high. Fry cauliflower.

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