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.

We are gearing up for a busy month here in May.

My kids have just 3 weeks of school left, along with all the end-of-year field trips and parties and graduations, my daughter turns 11, our puppy goes to training camp, I'm getting both kids ready for their sleep-away camps next month, and we're hoping to end the month down at the beach for Memorial Day weekend. It's gonna be a whirlwind!

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!

(You can also check out my Google web story for this easy chicken picadillo.)

Now, I’ve got some notes and tips coming up below on how to make chicken picadillo. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making chicken picadillo: 

• 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 often 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.

Really though, this is a super easy recipe to make.

You saute the onion until tender, then add the garlic followed by the ground chicken. Add the seasonings and cook until the ground chicken is cooked through. Then add the salsa and raisins, stir to heat through and serve with the cilantro.

That’s it! 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.

- You can also use this to stuff into tortillas or tacos.

- Use it to make fajitas or empanadas. 

- Even make nachos or serve it with chips for scooping.

Very versatile.

And you know I love to offer some topping ideas. It’s an easy way to let everyone dress up their plate just like they like.

Topping ideas for chicken picadillo: 

• 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 for some heat

Finally, let’s talk about what to do with any leftovers.

The leftovers store beautifully, so this is a great meal to make ahead or meal prep.

How to store leftover chicken picadillo:

- Leftovers, once cooled, can be stored in the refrigerator for up to 5 days.

- Reheat in individual servings in the microwave. Or reheat stovetop. Add some extra salsa or a splash of chicken broth if the mixture seems to be drying out.

- You can also freeze the leftovers. Label and date a freezer-safe bag or container and freeze for up to 4-6 months. Defrost overnight in the refrigerator.

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.

Seriously good eats.

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