Chicken Picadillo is a twist on a Latin American classic dish that is typically made with ground beef. It’s sweet, salty and savory all in one bite.
Once you make this recipe, it will become a regular in your dinner rotation. It’s an easy, healthy ground chicken recipe that everyone will love. Make a double batch because it tastes even better the next day and it’s easy to freeze.
This recipe was originally posted in 2017, it’s been updated for content and photos.
What is Picadillo?
Picadillo is a traditional dish in many Latin American countries and the Philippines. It’s warm and comforting, very similar to chili with a sweeter taste.
It’s made with ground meat, tomatoes, raisins and olives along with other ingredients that can vary depending on the region. Picadillo is often served with rice or is used as a filling for tacos, and empanadas.
Here is what you will need
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olive oil or avocado oil
ground chicken breast
adobo sauce or chipotle peppers in adobo sauce
fresh oregano or dried oregano
diced tomatoes (fresh or canned low-sodium diced tomatoes)
Here is how to Make Chicken Picadillo
Prepare the ingredients: chop the bell pepper, garlic, onions, olives, cilantro and tomatoes if you are using fresh tomaotes; set them all aside.
Add the olive or avocado oil to the skillet; and the bell peppers, garlic and onions and cook for a few minutes.
Add the chicken and cook until the chicken is cooked through.
Stir in the adobo sauce, vinegar and spices.
Next add the tomatoes and mix everything together.
Stir in the olives and raisins, reduce the heat and simmer.
Sprinkle the chicken picadillo with fresh chopped cilantro and serve.
Total Estimated Time to Make This Recipe: 35 to 45 Minutes
Chicken Picadillo Variations
Replace the ground chicken with ground beef or turkey.
Add a quarter pound of Mexican chorizo to the ground chicken while browning it for extra flavor.
Add one cup of diced potatoes at the end of the meat browning for a Cuban style picadillo.
Stir in 1/2 cup of capers with the olives and raisins.
For a spicy version add one diced jalapeno pepper.
Picadillo is usually served with plantains or rice, we also like it with cauliflower rice for a low carb version.
It tastes great stuffed into a quesadilla, taco, empanada, pepper, egg roll skin or wrapped in pizza dough for a picadillo calzone.
Top a bed of greens with picadillo, add avocado chunks and cheese for a filling chicken picadillo salad.
Storage and Freezing Tips
Store leftover chicken picadillo in your refrigerator for three to four days in an airtight container.
Freeze chicken picadillo in a freezer-safe container like this stasher bag.
Thaw it in the refrigerator overnight or place the bag into a bowl of cold water.
Re-heat your picadillo in the microwave or in a saucepan over low heat on top of the stove.
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Nutrition information is provided by Nutrifox, an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.