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–+ servings
chicken picadillo in a cast iron pan

Chicken Picadillo

Chicken Picadillo is a quick and healthy dish that is full of flavor
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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Course: Dinner, Dinner Recipes, Lunch
Cuisine: American, Latin American, Mexican
Keyword: chicken picadillo recipe, one-pot, quick
Servings: 4
Calories: 261kcal
Author: Anne

Chicken Picadillo

Equipment

Scale this Recipe 4

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
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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

Serving: 1person | Calories: 261kcal | Carbohydrates: 19g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 988mg | Potassium: 1008mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1260IU | Vitamin C: 50mg | Calcium: 102mg | Iron: 4mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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