Chicken picadillo is a lighter twist on a classic Latin American dish that's easy to make in one pan in just 20 minutes. The spiced, flavorful ground chicken mixture is great served over rice or to use in tortillas, tacos, fajitas or nachos.
This post has been updated with new photos.
Recently I shared this 20-minute chicken paprikash, which is easy to make, so creamy and delicious, and perfect served with potatoes, noodles, rice, or even dumplings or biscuits.
Other 20-minute meals here on Family Food on the Table include this 20-minute chicken piccata, coconut chicken curry and chicken tortellini soup.
And I also have an entire category for 15-minute chicken recipes if you want to browse for some more super fast meals. They're kinda my thing.
Today, we're doing another 20-minute recipe that's been a long-time favorite of mine with this easy chicken picadillo.
This dish is simple to make and comes out rich and flavorful, with just a touch of sweetness, a touch of spice and a dash of warmth from the cinnamon. Sooo good!
First things first, let's tackle the basics.
What is picadillo?
Picadillo is a Latin American dish that's typically made with ground beef. It can also be made with ground chicken for a lighter version. It's a little sweet and a little spicy and often features cumin and raisins.
Some versions also include tomato sauce and olives or even bell peppers. We're using salsa to add extra flavor - and convenience.
This mixture comes out so flavorful and ready to use in so many ways. It's sure to be a new family favorite!
OK, let's get cooking.
Ingredient Notes:
Chicken: Ground chicken is the easy way to go. I prefer the regular ground chicken, not ground chicken breast, because it has a bit more fat and flavor.
Chicken breasts: All you have is chicken breasts? That's OK. Just cut them into smaller chunks and put them in a food processor. Process until they are broken down. (I've done it this way before. Messy but easy.)
Salsa: You need a cup of bottled salsa. Feel free to use any level of spice - mild, medium or hot - that you prefer.
Raisins: They are traditional in a picadillo, but it's fine to leave them out if you prefer. (I sometimes do.) It takes away some of the sweet aspect of the recipe, but it's still so good.
Spicy: Like a little heat? You can use a spicy salsa or you could add a jalapeño along with the onion. You can also add ¼ teaspoon cayenne pepper for a kick. Or just serve this with hot sauce.
And this is oh so easy to make. One pan and just a matter of layering things in.
OK, let's talk about how to enjoy this dish when you're ready to eat.
Serving ideas for chicken picadillo:
- The chicken mixture goes great over rice and black beans. Add your favorite toppings (ideas are in the recipe card below) and dig in.
- You can also use the ground chicken mixture to stuff into tortillas or tacos.
- Use it to make fajitas or empanadas.
- Even make nachos or serve it with chips for scooping.
The leftovers store beautifully, so this is a great meal to make ahead or meal prep.
Typically, I serve chicken picadillo with brown rice and beans when we enjoy it for dinner. And then I use the leftovers to make a tortilla wrap for lunch later in the week. Yum!
I hope you give this a try for an easy new weeknight dinner that brings all the flavor with very little effort.
Enjoy!
XO,
Kathryn
20-Minute Chicken Picadillo
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 small onion, chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 lb. ground chicken
- 1 ½ teaspoons ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 1 cup salsa
- ⅓ cup golden raisins (optional)
- ¼ cup chopped fresh cilantro
Toppings (optional):
- shredded cheese (cheddar, Monterey Jack or a Mexican blend), diced or sliced avocado, extra salsa or cilantro, dollop of sour cream of Greek yogurt, toasted, slivered almonds - these are sometimes used in picadillo and add a nice crunch, hot sauce, etc.
Instructions
- Heat oil in a large skillet over medium-high heat. Add the onion and saute for 4-5 minutes, until slightly tender. Add the garlic and saute for another 30 seconds, until fragrant.
- Add the ground chicken, cumin, salt and cinnamon and mix well. Cook for 5-7 minutes, stirring regularly, until the chicken is cooked through.
- Stir in the salsa and also the raisins, if using. Mix well and simmer on medium low for 2-3 minutes, until heated through.
- Serve hot with chopped fresh cilantro.
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Notes
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Nutrition
Here's an earlier photo of this recipe. It's been a long time favorite!
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