Friday night late supper: Chicken Picadillo

I am sitting here in my kitchen while i cook my dinner. Late i know...but i was studying and then wrote my second biology test. For those of you who don't know i am currently taking grade 12 biology as i need as a pre-req for the RN program at UNB Moncton. So needless to say i was late getting started on supper tonight, that and i had a bowl of delicious Kashi Honey sunshine right cereal right after work so i am just getting hungry now. I do have a soft spot for wine and beer despite my efforts at a clean diet i can't seem to give up these delicious drinks. But with my intense workout schedule and my clean eating there is a little wiggle room i suppose. I am enjoying a big glass of red wine while i cook. What is about cooking and drinking wine that go so well together?

Chicken picadillo
4 Tbsp olive oil
1 lrg yellow onion, coarsely chopped
1 lrg green bell pepper, coarsely chopped
1 1/2 Tbsp chili powder
2 cups of fresh tomatoes (or low sodium canned)
5 cloves of garlic pressed
1/2 tsp cumin
1 tsp dried oregano
1 tsp sea salt
2 chicken breasts (cooked and diced)
1/2 cup raisins (i didn't add these)
Pinch of fresh ground pepper
1 bunch of green onions for garnish

1. Heat oil in large skillet over medium heat
2. Add onion and pepper and cook until onion is soft (Approx 5 min)
3. Add chili powder, tomatoes, garlic, cumin, oregano and sea salt. Cook for several minutes until the mixture becomes fragrant.
4. Add chicken and raisins. Heat through for another 10 minutes. Adjust seasoning with salt and pepper.
5. Serve over basmati rice. Garnish with green onion and cilantro.