Some recipes carry the warmth of a memory, the kind that wraps around you like your favorite blanket on a chilly evening. Chicken Picadillo is exactly that for me—a dish that feels like home with every bite.
One night, after a long day that blurred into dusk, I made this dish without much thought but with a craving for something comforting. The moment the skillet filled with the rich aroma of simmering tomatoes mingling with the subtle sweetness of raisins and the briny pop of olives, the kitchen transformed. The sizzle, the colors of the peppers and tomatoes, and the tender ground chicken melding with spices created a scene that invited me to slow down and savor life’s simple pleasures. That night, with a bowl of this Picadillo over warm rice, everything felt just right.
- Balanced flavors that blend savory, sweet, and tangy in one skillet
- Quick to prepare yet delivers a rich, satisfying meal
- Versatile enough to serve with rice or soft tortillas
- The perfect comfort food for any season
- Fresh cilantro garnish adds a bright finish
If you’re worried about juggling flavors, this dish keeps things straightforward but never boring. Each bite is a little adventure without being overwhelming.
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Chicken Picadillo
- Total Time: 45 minutes
- Yield: 4 1x
Description
A flavorful and comforting Latin American dish featuring ground chicken cooked with tomatoes, olives, raisins, and spices, perfect served over rice or with warm tortillas.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 pound ground chicken
1 medium green bell pepper, finely chopped
1 medium red bell pepper, finely chopped
1 cup canned diced tomatoes, with juices
1/4 cup green olives, sliced
1/4 cup raisins
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup low sodium chicken broth
2 tablespoons tomato paste
2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground chicken to the skillet. Cook, breaking it apart with a spoon, until no longer pink, about 6-8 minutes.
Stir in the chopped green and red bell peppers and cook for 3 minutes until slightly softened.
Add the diced tomatoes with their juices, sliced green olives, raisins, ground cumin, dried oregano, ground cinnamon, smoked paprika, salt, and black pepper. Stir well to combine.
In a small bowl, whisk together the chicken broth and tomato paste until smooth, then pour into the skillet.
Bring the mixture to a simmer, reduce heat to low, and cook uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens and flavors meld.
Taste and adjust seasoning if needed.
Remove from heat and garnish with chopped fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
FAQ
Can I make this ahead of time? Yes, it keeps well in the fridge for a few days and reheats beautifully, making it great for meal prep.
Is ground chicken a good substitute for beef? Absolutely, it lightens the dish while keeping all the classic flavors intact.
Can I add more spice? You can always adjust the seasoning to your taste, but the warmth of the cumin and cinnamon creates a gentle, inviting spice profile.
What should I serve with Chicken Picadillo? It’s lovely over fluffy rice or wrapped in warm tortillas for a casual meal.
Give this Chicken Picadillo a try and let it be the dish that turns an ordinary evening into something memorable.