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–+ servings
Ground chicken mixture with salsa and onions topped with cilantro in a large dark skillet
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20-Minute Chicken Picadillo

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Yield: 4 servings

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

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.
  • 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

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 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.
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.
Toppings: Feel free to add extra toppings if you'd like, such as shredded cheese, diced or sliced avocado, extra salsa or cilantro, dollop of sour cream of Greek yogurt, toasted, slivered almonds or hot sauce for some heat
Leftovers: 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.

Video

Nutrition

Serving: 1serving | Calories: 305kcal | Carbohydrates: 17g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 121mg | Sodium: 708mg | Fiber: 2g | Sugar: 11g
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