Chicken Picadillo is a twist on the Latin American classic dish that typically contains ground beef. It’s sweet, salty, and savory all in one bite.
This picadillo recipe is simple enough to make, and it will become a new favorite in your dinner rotation.
This recipe was originally posted in 2017, it’s been updated for content and photos.
Ground chicken is mild tasting and absorbs all of the flavors it cooks with beautifully. So why not make up a double batch of this recipe or our spicy ground chicken and black bean casserole to use throughout the week.
Why this Recipe Works
- It’s versatile! There are so many uses for picadillo (see below for ideas).
- Flavor! It’s packed with so much flavor.
- Chicken picadillo is easy to make ahead of time, perfect for meal-prep.
Here is What You Will Need
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This is an overview of the ingredients and steps to make this recipe, scroll down to see ingredient notes and substitutions as well as a printable recipe card with exact measurements and complete cooking instructions.
Ingredients
olive oil
ground chicken breast
bell pepper
garlic
onion
adobo sauce
raisins
green olives
ground cumin
coriander
oregano
cilantro
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 tomatoes); set them all aside.
Step 1. Add the oil to the skillet along with the bell peppers, garlic and onions and cook for a few minutes.
Step 2. Add the ground chicken breast and cook it with the onions until the chicken is cooked through.
TIP! If the chicken sticks to the pan, add a teaspoon of water or oil.
Step 3. Add the adobo sauce, vinegar and spices.
Step 4. Add the tomatoes and mix everything together.
Step 5. Stir in the olives and raisins; reduce the heat and simmer.
Step 6. Sprinkle the picadillo with fresh chopped cilantro and serve.
Total Estimated Time to Make This Recipe: 35 to 45 Minutes
Ingredient Notes & Substitutions
Ground chicken is mild tasting and absorbs all of the flavors from this recipe. Both ground chicken breast or ground chicken which is a mix of white and dark meat will work.
Substitute ground chicken with any type of ground meat such as turkey, beef, or pork.
Bell peppers. Any color of bell peppers will work in this recipe. Green or a mix of green and red peppers is my preference.
Adobo sauce is a spicy, tangy Mexican flavor that you can find in most supermarkets, and is important to the flavor profile in this recipe.
Substitute adobo sauce with an equal amount of the sauce from chipotle peppers in adobo sauce if you can’t find plain adobo sauce.
Olives add a salty briny flavor to this dish. If you don’t like olives, swap them out with ¼ cup of capers.
Substitute fresh garlic with ½ teaspoon of garlic powder for each clove of garlic.
Substitute fresh oregano with 2 teaspoons of dried oregano.
Storing and Using Leftovers
This is one of those recipes that taste even better the next day and you can freeze it, so be sure to make extra.
Store leftover chicken picadillo in the refrigerator in an airtight container for three to four days.
Freeze chicken picadillo for up to six months in a freezer-safe container and defrost it in the refrigerator overnight.
Reheat it on top of the stove in a skillet or saucepan.
Variations
Super spicy chicken picadillo – add a quarter pound of Mexican chorizo mixed with the ground chicken while browning it or add one diced jalapeno pepper.
Cuban picadillo with potatoes – Add one cup of diced cooked potatoes at the end of the meat browning.
Mexican picadillo with corn – Add ½ cup frozen corn to the picadillo.
Picadillo FAQ’s
Here are the most commonly asked questions about this recipe. If your question isn’t answered below, please leave me a comment, and I will get back to you as soon as I can.
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 flavor.
Yes! You can make this picadillo recipe in a slow cooket. Brown the meat and veggies in a skillet and add them to a slow cooker with the spices, olives, raisins and tomatoes. Set the slow cooker to low and cook for at least 1 ½ hours.
Serving Ideas
There are so many ways to serve picadillo! We enjoy it over rice or cauliflower rice with steamed vegetables or a salad.
Chicken picadillo tastes great stuffed into a quesadilla, taco, empanada, 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.
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Chicken Picadillo
Chicken Picadillo is a quick and healthy dish that is full of flavor
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken breast
- 1 bell pepper, diced
- 2 cloves garlic, chopped
- 1 small onion, diced
- 1 tablespoon adobo sauce
- 2 tablespoons apple cider vinegar
- ¼ cup raisins
- ¼ cup sliced green olives
- ¼ teaspoon coriander
- ¼ teaspoon ground cumin
- 2 tablespoons fresh oregano or 2 teaspoons dried
- 1 ½ cups low sodium or fresh diced tomatoes
- ½ cup chopped fresh cilantro
Instructions
- Prepare the ingredients: chop the peppers, onions, garlic, and tomatoes if you are using fresh and set them aside.
- Add the olive oil to the skillet over medium heat. Add the onions, garlic, and peppers and cook them until they begin to turn soft.
- Add the chicken and cook it until it is almost cooked through - you may need to add a little bit of oil if the chicken is sticking to the pan.
- Stir in 1 tablespoon adobo sauce, 2 tablespoons apple cider vinegar, ¼ teaspoon coriander, ¼ teaspoon cumin, and 2 teaspoons oregano.
- Next add 1 ½ cups diced tomatoes, raisins, and olives - mix everything together.
- Reduce the heat to low and simmer for at least 15 minutes.
- Sprinkle the picadillo with the chopped cilantro, simmer for 5 to 10 minutes longer and serve.
Notes
Recipe Variations
Replace the ground chicken with ground beef, pork 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.
For a spicy version, add one diced jalapeno pepper.
Nutrition Information:
Yield: 4 Serving Size: ¼ pound chickenAmount Per Serving: Calories: 259Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 121mgSodium: 316mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 27g
Nutrition information is provided by 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.
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This looks so good but my husband won’t eat raisins. Is there anything I could substitute for them?
Hi Debbie, Thanks for your comment. You can use craisins, currants, dried cherries, or dried apricots cut up into small pieces. If he doesn’t like dried fruit at all, then you can just leave it out, but you will not have the touch of sweetness that the fruit offers.