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.
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
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
Chicken: I recommend regular ground chicken, not ground chicken breast, because it has a bit more fat and flavor.
Chicken breasts: Need to substitute chicken breasts? That’s OK. Just cut them into smaller chunks and put them in a food processor. Process until they are broken down. (This is a little messy but it works.)
Serving ideas: This goes great with rice and black beans. It can also be used in tacos or wraps or to make fajitas or empanadas. You can even use it for nachos or serve it with chips for scooping.
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: 253kcal | Carbohydrates: 18g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 790mg | Potassium: 918mg | Fiber: 2g | Sugar: 11g | Vitamin A: 390IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg
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