Sweet and Savory Ground Chicken Picadillo Recipe
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Chicken picadillo is a lighter twist on the classic Latin American comfort food, substituting lean ground chicken for ground beef. Every bite is a balance of sweet raisins, briny green olives, warm spices, and fresh herbs, and ready in under an hour. It’s the perfect weeknight dinner that’s versatile too; serve it over rice, tuck it into tacos, or spoon it over roasted veggies for a healthy meal you’ll want on repeat.
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Why This Ground Chicken Picadillo Works
- Quick and versatile – Serve it with rice, in lettuce wraps or as a taco filling.
- Flavor – It’s sweet, salty and savory in every bite.
- Meal-prep friendly – Tastes even better the next day
Ingredients
- olive oil
- ground chicken breast (ground turkey, pork or beef will work too)
- green bell pepper
- garlic
- onion
- adobo sauce
- raisins
- green olives
- ground cumin
- coriander
- oregano
- fresh cilantro
- diced tomatoes
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: Heat oil in the skillet over medium-high heat. Once the skillet is hot, add the bell peppers, garlic and onions, and cook for a few minutes.
STEP 2: Reduce the heat to medium heat. Add the ground chicken breast and brown chicken with the onions until the chicken is cooked through. Add the adobo sauce, vinegar, and spices.
STEP 3: Stir in the tomatoes and the remaining ingredients (olives and raisins), reduce the heat to low heat and simmer.
STEP 4: Sprinkle the picadillo with fresh chopped cilantro and serve.
Extra Cooking Tips for the Best Chicken Picadillo
- Boost the flavor: Add a splash of soy sauce or tamari just before serving for a subtle umami kick.
- Not a raisin fan? Don’t skip them entirely — they balance the savory flavors — but you can reduce the amount to suit your taste.
- Prevent sticking: If the ground chicken starts to stick to the skillet while browning, deglaze the pan with a tablespoon or two of water (or chicken broth) to loosen it up and add extra flavor.
Storing and Using Leftover Chicken Picadillo
One of the best things about chicken picadillo is that it tastes even better the next day and it freezes beautifully.
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 6 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm on the stove over medium heat or in the microwave until hot.
Variations on Chicken Picadillo
Picadillo recipes vary across Latin America, and you can easily make this one your own:
- Spicy Chicken Picadillo – Add ¼ pound of Mexican chorizo to the chicken while browning, or stir in a diced jalapeño or serrano pepper.
- Cuban Picadillo with Potatoes – Stir in 1 cup diced cooked potatoes after browning the meat.
- Mexican Picadillo with Corn – Add ½ cup frozen corn and a dash of chili powder along with the tomatoes.
How to Serve Chicken Picadillo
There are so many ways to serve picadillo! You can easily add picadillo to your meal plan rotation.
- Over rice, cauliflower rice, or quinoa with steamed veggies.
- Stuffed in tacos, quesadillas, empanadas or egg roll wrappers.
- Over salad greens with avocado and cheese for a hearty salad.
- Wrapped in pizza dough for a savory picadillo calzone.
- Spoon over roasted sweet potatoes or plantains for a sweet and savory combo.
Recipe FAQs
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 cooker. 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 1/2 hours.
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Chicken Picadillo
Equipment
Ingredients
- 1 tablespoon[ olive oil]
- 1 pound ground chicken breast
- 1 bell pepper diced
- 2 cloves garlic chopped
- 1 tablespoon [adobo sauce]
- 1 small onion diced
- 2 tablespoons [apple cider vinegar]
- 1/4 cup [raisins]
- 1/4 cup sliced green olives
- 1/4 teaspoon coriander
- 1/4 teaspoon ground cumin
- 2 tablespoons fresh oregano or 2 teaspoons dried
- 1 1/2 cups low sodium or fresh [diced tomatoes]
- 1/2 cup chopped fresh cilantro
Instructions
- Prepare the ingredients: chop the peppers, onions, garlic, and tomatoes if you are using fresh and set them aside.
- Cook the aromatics: Add the olive oil to the skillet over medium heat. Once the oil is hot, add the onions, garlic, and peppers and cook them until they begin to turn soft.
- Add the chicken breaking it up with a spoon; cook it until it is almost cooked through – about 5 to 6 minutes. 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, 1/4 teaspoon coriander, 1/4 teaspoon cumin, and 2 teaspoons oregano.
- Next add 1 1/2 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.
Video
Notes
Recipe Notes & Pro Tips
- Boost umami: Add a splash of soy sauce or tamari before serving.
- Adjust sweetness: Reduce raisins if you prefer less sweetness, but keep a few for balance.
- Prevent sticking: Deglaze the pan with water or broth if chicken starts to stick.
Variations
- Spicy Chicken Picadillo: Add ¼ pound Mexican chorizo while browning chicken, or stir in diced jalapeño or serrano pepper.
- Cuban Picadillo with Potatoes: Stir in 1 cup diced cooked potatoes after browning the meat.
- Mexican Picadillo with Corn: Add ½ cup frozen corn and a dash of chili powder with the tomatoes.
Serving Ideas
- Over white or brown rice, cauliflower rice, or quinoa with steamed vegetables.
- Stuffed into tacos, quesadillas, empanadas, or egg roll wrappers for a crispy twist.
- Over salad greens with avocado and cheese for a hearty salad.
- Wrapped in pizza dough for a savory picadillo calzone.
- Spoon over roasted sweet potatoes or plantains for a sweet-savory combo.
Storage & Reheating
- Refrigerate: Store in an airtight container for 3–4 days.
- Freeze: Up to 6 months in a freezer-safe container; thaw overnight in the fridge.
- Reheat: Warm in a skillet over medium heat or in the microwave until hot.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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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.