Chicken Picadillo Chili Recipes

CHICKEN PICADILLO ENCHILADAS

Steps:

• Preheat oven to 375°F. Heat oil in large skillet over medium-high heat. Add onion and garlic. Sauté until onion is tender, about 4 minutes. Stir in chili powder. Add crushed tomatoes and 4 tablespoons juice from olives. Simmer sauce until flavors blend, about 6 minutes. Season with pepper and more olive juice, if desired.
• Combine chicken, raisins, and olives in large bowl. Mix in 3 cups sauce. Season filling to taste with pepper.
• Spread 1/2 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Heat 1 tortilla directly over gas flame or in hot skillet until just softened, about 10 seconds per side. Place on work surface. Spread 1 tablespoon sour cream in strip in center. Top with 1/3 cup filling. Roll up tortilla. Place enchilada, seam side down, in prepared dish. Repeat, making 11 more enchiladas. Spoon remaining sauce over. Cover dish with foil.
• Bake enchiladas until heated through, about 20 minutes. Uncover; top with dollops of remaining sour cream. Sprinkle with green onions and cilantro.

PICADILLO CHICKEN PAELLA

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In baking dish, mix rice, sausage, raisins, tomatoes, broth and turmeric. Arrange chicken legs and thighs on top; press into rice mixture. Sprinkle chicken with seasoned salt and paprika.
• Cover with foil; bake 30 minutes. Uncover; bake about 30 minutes longer or until liquid is absorbed and juice of chicken is clear when thickest part is cut to bone (180°F). Stir in peas. Bake uncovered 5 minutes.

CLASSIC CUBAN-STYLE PICADILLO

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
• Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
• Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
• Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

CHICKEN PICADILLO

Steps:

• Place chicken in a food processor. Pulse until ground.
• Heat oil in a large skillet over medium-high heat.
• Add onion; cook for 3 minutes, stirring occasionally.
• Add chicken, cumin, salt, cinnamon, and garlic and cook until chicken is done (about 3 minutes), stirring frequently.
• Stir in salsa and raisins.
• Cover, reduce heat, and simmer for 5 minutes or until heated through.
• Stir in almonds and cilantro.

CHICKEN PICADILLO

Steps:

• 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, 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.

CARIBBEAN CHICKEN PICADILLO IN TORTILLAS

Steps:

• Dice all vegetables and divide as follows; In one bowl place onions, garlic, bell peppers, jalapenos, & butternut squash. In second bowl place raisins, coconut, and tomatoes. Note; all vegetables and chicken should be similar in size to help the dish cook evenly.
• In a small bowl stir together vinegar, cornstarch, cinnamon, & nutmeg.
• Make Spicy Curry Dip. Mix all ingredients together and chill until ready to serve.
• In large skillet place 1 T olive oil and heat pan. Add chicken pieces and stir until done.
• Add bowl of vegetables containing onions, garlic, jalapenos, & butternut squash. Stir in & cook until vegetables are tender.
• Add the vinegar/ cornstarch/ spice mixture & stir until all ingredients are well coated.
• Add bowl of ingredients containing raisins, coconut, & tomatoes.
• Add water & salt. Cook until thickened. Remove from heat.
• In bowl beat together eggs, 2 T water, cayenne & a generous grating of nutmeg. Pour into a shallow bowl that will accommodate the flour tortillas for soaking. Add 2 of the flour tortillas and turn to coat with egg mixture. Let them rest in bowl. As you use one replace it with a new tortilla in the egg mixture.
• Heat large skillet and add 1T oil. (Note; I used an electric skillet so I could do 2 at a time.) Place egg coated tortilla in pan and cook on one side until lightly browned. Turn over and add ½ cup of the meat & vegetable mixture to center of tortilla in a lengthwise pattern. Fold two sides in and press down with spatula. Cook until bottom is golden brown, then turn to do the other side. Remove to rectangular pan & place in warm oven while you complete the rest of the tortillas. Replace the 1 T oil as needed. I found I needed very little using a nonstick pan.
• Serve with a dollop of the curry dip on top. Garnish with a sprinkling of cilantro leaves on top of the dip for presentation.