This is a recipe from Rachel Ray's 30 minute meals.
1 TB EVOO
1 1/2 lb boneless chicken breasts, cut into cubes
1 small onion, chopped
1 garlic clove, minced
1 c. tomato puree
2 tsp chili powder
1 tsp ground cumin
a handful coarsely chopped spanish olives
a handful golden raisins, optional
coarse salt, to taste
8 jumbo corn taco shells or 8 flour tortillas
Toppings: shredded cheese (smoked cheddar, MJ or pepper jack), diced avocados, diced tomatoes, chopped scallions, shredded lettuce
Heat a big skillet over medium heat; add EVOO and brown chicken. Add onion and garlic and cook another couple of minutes to soften the onion. Dump in tomato puree, chili powder, cumin, olives, raisins and salt. Bring to a bubble, reduce heat to low and simmer until ready to serve. Warm taco shells or flour tortillas in oven according to package directions. Scoop filling into shells and top at table. Serve with chunked vegetables or green salad. Makes 5 servings.
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