Chicken Picadillo Recipes

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AUTHENTIC MEXICAN PICADILLO



Authentic Mexican Picadillo image

Picadillo is a popular dish in most South American cuisines. It is made with lean ground beef (or can be made with ground turkey as well), tomatoes, potatoes, and other ingredients. This authentic recipe will bring the flavors of Mexico to your plate.

Provided by mytable_yourtummy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 18

6 tomatoes
¾ cup water
¼ onion, halved
1 clove garlic
3 tablespoons vegetable oil
½ onion, chopped
1 serrano pepper
1 clove garlic, minced
1 tomato, chopped
2 pounds lean ground beef
1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
3 potatoes, peeled and cubed
3 medium carrots, peeled and cubed
1 jalapeno pepper, sliced
2 tablespoons chicken bouillon granules
½ tablespoon ground cumin
1 bay leaf
salt and ground black pepper to taste

Steps:

  • Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
  • Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
  • Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 23.5 g, Cholesterol 79.2 mg, Fat 19.6 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 6.3 g, Sodium 528.9 mg, Sugar 6.5 g

CHICKEN PICADILLO ENCHILADAS



Chicken Picadillo Enchiladas image

Provided by Charlie Jones

Categories     Chicken     Dairy     Olive     Onion     Tomato     Bake     Sauté     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 1/2 cups chopped white onion
5 large garlic cloves, chopped
1 1/2 tablespoons chili powder
2 cups crushed tomatoes with added purée
1/2 cup sliced drained pimiento-stuffed green olives plus juice from jar
3 cups diced cooked chicken
1/2 cup raisins
12 (6-inch) corn tortillas
2 cups sour cream, divided
Chopped green onions and chopped fresh cilantro (for garnish)

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.

CHICKEN PICADILLO



Chicken Picadillo image

I made this with shredded chicken, rather than ground, and it was just as good. I like it served in corn tortillas.

Provided by JeriBinNC

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
2 teaspoons olive oil
1 cup chopped onion
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 garlic cloves, minced
1 cup salsa (bottled is fine)
1/3 cup golden raisin
1/4 cup slivered almonds, toasted
1/4 cup fresh cilantro, chopped

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.

Nutrition Facts : Calories 261.4, Fat 7.5, SaturatedFat 1, Cholesterol 65.8, Sodium 757.9, Carbohydrate 20.3, Fiber 3.1, Sugar 11.2, Protein 29.7

CHICKEN PICADILLO



Chicken Picadillo image

A delicious crowd pleasing dish and ,if not overspiced,very kid friendly.The original recipe was from Frida's Fiesta,and I have changed it very little ,only adding more tomato and a pinch of cayenne as we like it a a little saucier.The vegetables can be precooked as can the chicken,making this a great make ahead dish and also a good way to use up leftovers.When making it with fresh ingredients just throw the potatoes and carrots in with the chicken first ,and add the other vegetables a few minutes before the chicken is ready;this saves on dishes :)

Provided by strangelittlebeast

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 1/2 cups tomato puree (you may make your own with 2-3 large juicy tomatoes or use canned)
1/2 white onion
2 whole chicken breasts, with skin and on the bone
3/4 cup carrot, diced
3/4 cup red potatoes, unpeeled and cubed
3/4 cup calabacita squash or 3/4 cup zucchini, cubed
3/4 cup green beans, cut into bite sized pieces
3/4 cup green peas
1 tablespoon oil
3 pickled jalapeno peppers, chopped, seeded, if desired
1/4 cup blanched almond, in slivers
1/4 cup raisins
2 tablespoons vinegar (adjust to taste)
1/2-1 tablespoon sugar (adjust to taste)
1/4 tesapoon cayenne pepper
1/4 teaspoon cinnamon
salt, to taste

Steps:

  • Place the tomato sauce or tomatoes with a little water in a blender with the onion and blend until smooth.The puree should not be too watery.Set aside.
  • Place the chicken breasts in a pot and cover with water and a pinch of salt.Bring to a boil.Meanwhile wash and chop all veggies,giving the chicken plenty of time to do its thing.
  • Add the carrots and potatoes to the pot with the chicken(if the chicken still has a long way to go,wait until it is almost done).After about 5 minutes,check for doneness.Remove if they seem soft enough to your liking-remember they need to be firm enough to hold their shape after a brief sautee with the chicken later.If they are still too hard cook a couple more minutes before adding the remaining veggies.
  • Add the remaining veggies and cook until done but still somewhat crisp.
  • Drain the chicken and veggies(reserving the broth if you wish,it probably won't be very rich if you only used breasts,but you can still use it for cooking veggies,rice etc.).Let the chicken cool until you can handle it comfortably.Shred the chicken,discarding the skin,bones,and any gristle, cartilage and excess fat.
  • Heat the oil in a large skillet over medium.Add the reserved tomato puree,and cook for about 5 minutes,stirring often ,until it has concentrated a bit and no longer has a raw flavor.
  • Add the chicken,vegetables,chiles,raisins,and almonds.Add vinegar,sugar,and spices to taste.Simmer a few minutes ,until everything is hot and the flavors well melded.
  • Serve hot with white rice.

Nutrition Facts : Calories 474.2, Fat 22.3, SaturatedFat 4.8, Cholesterol 92.8, Sodium 421.3, Carbohydrate 33.8, Fiber 7, Sugar 16.9, Protein 37.1

CHICKEN PICADILLO



Chicken Picadillo image

Chicken Picadillo is a quick and healthy dish that is full of flavor

Provided by Anne

Categories     Dinner Recipes

Number Of Ingredients 14

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
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

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.

Nutrition Facts : Calories 259 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 27 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1/4 pound chicken, Sodium 316 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

PICADILLO



Picadillo image

Provided by Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 10

1 medium onion, chopped
1 clove garlic, chopped
1 medium green bell pepper, chopped
1 tablespoon olive oil
1 pound ground beef
1/4 cup stuffed pimento olives, chopped
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1 (8-ounce) can tomato sauce
Rice and beans, or tortillas, for serving

Steps:

  • In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.
  • Serve with rice and beans or tortillas.

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