MY PUERTO RICAN CHICKEN PICADILLO WITH MAPÉN!

I love Cuban picadillo. However, I decided to make my own version today by using one of my favorite Puerto Rican veggie, as we call it MAPÉN, (since I am from Ponce, Smile!) Also, where can you eat this healthy beautiful $8.29 dish for 2 people? Only at home. Smile!
 
Category:  Entrée 
Approx. Prep and Cook Time:   20 Minutes
Approximate Cost:    $8.29 or $4.15 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients
½ lb. 98% fat free ground chicken ($2.50)
1 tbsp. Angie’s basting olive oil  (see my link below for the recipe (.40)
1 tbsp. Roasted Garlic and Herbs (.20)
1 tsp. curry powder (.10)
1 tbsp. drained salad olives (.20)
3 large mapén tostones cut in small squares (.50)
1 c. chicken stock (.65)
2 tbsp. chopped cilantro (.20)
1 bag of ready Seven Grains rice (or you can make rice from scratch) ($2.29)
1 avocado (($1.25)
 
Directions
Season the ground chicken with the basting olive oil, Roasted Garlic and Herbs and curry powder. Refrigerate.
Cut the mapén tostones cut in small squares and chop the cilantro. Set aside.
In a skillet over medium, briefly sauté the ground chicken until pale color.
Add the salad olives, the mapén tostones cut in small squares, and 1 c. chicken stock.
Simmer for about 4 minutes to soften the tostones and make the broth thicker.
When ready, microwave the cook the rice as directed, 1 minute 30 seconds.
To plate, add the rice to a soup bowl, top with the chicken and sprinkle cilantro.
Enjoy!

My Link: Angie’s Basting Oil: 
​www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil