Sweet and Savory Ground Chicken Picadillo (Easy 30 Minute Skillet)
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Chicken picadillo is a comforting, flavorful, easy dinner that’s perfect for busy nights. This traditional Latin American dish and healthy ground chicken recipe uses lean ground chicken instead of beef, with sweet raisins, briny green olives, and warm spices for that classic sweet-savory flavor. Serve it over rice, tuck it into tacos, or spoon it over roasted vegetables for a simple meal you can change up with what you have. Make extra if you can; leftovers are great in wraps or bowls the next day.
This post has been refreshed in March 2026
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Recipe Highlights
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Serves: 4 – easy to scale – leftovers taste great
Flavor Note: A balance of savory, slightly sweet, and a little spicy from the olives, raisins, and warm spices.
- Sweet and savory chicken picadillo is a one-pan skillet dinner made with ground chicken, tomatoes, olives, raisins, and warm spices. It works well for weeknights and is perfect for meal prep.
- Flavor is built from the beginning by browning the chicken in a heavy skillet with aromatics first, then simmering with tomatoes, olives, and raisins.
Ingredient List
- Olive oil
- Ground chicken breast (ground turkey, pork or beef will work too)
- Bell pepper (green or red)
- Garlic cloves
- Yellow onion
- Adobo sauce
- Golden raisins
- Stuffed olives (pimentio or garlic stuffing is good)
- Ground cumin
- Coriander
- Dried oregano
- Fresh cilantro (chopped)
- Diced tomatoes
Missing an ingredient? Find a substitute with the ingredient swap assistant!
Do you like ground chicken recipes? Check out this collection of ground chicken recipes.
How To Make Chicken Picadillo
- Prepare the ingredients: Chop the pepper, garlic, onion, olives, cilantro, and fresh tomatoes (if using); set aside.
- Cook the aromatics: Heat oil in a heavy skillet. Once hot, cook the peppers, onions, and garlic until they begin to turn soft (a few minutes).
- Brown the chicken: Turn the heat to medium. Brown the ground chicken with the onions, then stir in adobo, vinegar, and spices.
- Add remaining ingredients: Stir in tomatoes, olives, and raisins. Reduce the heat to low.
- Simmer & serve: Simmer for at least 15 minutes. Garnish with fresh chopped cilantro and serve.
Tips
- 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 chicken broth (or a splash of dry white wine) to loosen it up and add extra flavor.
- Serving idea: Try chicken picadillo over white rice or cauliflower rice to add variety to your meal.
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.
Make it Your Way
While this version uses chicken, picadillo is traditionally made with ground beef. Picadillo recipes vary across Latin America, and you can easily make this one your own:
- Traditional – Use ground beef
- Spicy – Add Mexican Chorizo or jalapeño
- Cuban – Stir in diced potatoes
- Mexican – Add corn and chili powder
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 and black beans.
- 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.
- Layer in tortillas: Use the picadillo in place of the chicken and black beans in a tortilla casserole for an easy layered dinner.
Chicken Picadillo Recipe Frequently Asked Questions
Chicken picadillo is a one-pan ground chicken dish with a sweet and savory flavor. It’s usually made with tomatoes, olives, raisins, and spices, then served over rice or in tacos.
Yes. Brown the meat and veggies first, then add them to the slow cooker with spices, olives, raisins, and tomatoes. Cook on low for at least 1 1/2 hours.
Yes. Ground turkey, pork, or beef also work. Keep the same method, brown the meat well, then simmer with the tomatoes, olives, and raisins.
If it starts to stick while browning, add 1 to 2 tablespoons of water or chicken broth and scrape up the browned bits. This loosens the pan and adds flavor.
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Click on serving size to scale this recipe
Chicken Picadillo
Equipment
Ingredients
- 1 tablespoon[ olive oil]
- 1 pound ground chicken breast turkey, beef or pork will work too
- 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 tomatoes diced, fresh or canned
- 1/2 cup chopped fresh cilantro
Instructions
- Prepare the ingredients: chop the peppers, onions, garlic, and tomatoes 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.