Chicken Picadillo

• 2-3 cups of shredded cooked chicken
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3 garlic cloves, minced
• 1 cup salsa
• 1/3 cup golden raisins
• 1/4 cup chopped fresh cilantro
• Fresh cilantro sprigs (optional)
• 2-3 cups hot steamed rice
• Chopped tomatoes, lettuce

Place chicken in a food processor; pulse until finely chopped.

Heat oil in a large nonstick skillet over medium-high heat.

Add onion, and cook for 3 minutes, stirring occasionally.

Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins.

Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated.Stir in Cilantro and serve over hot rice, the top with chopped lettuce and tomatoes.