Picadillo Chicken Paella Recipes

PICADILLO CHICKEN PAELLA

Picadillo Chicken Paella image

Try a one-dish chicken dinner inspired by Hispanic flavors.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup uncooked regular long-grain white rice
1/2 lb smoked chorizo sausage, sliced
1/4 cup raisins
1 can (14.5 oz) stewed tomatoes, undrained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon ground turmeric
4 chicken legs, skin removed if desired
4 chicken thighs, skin removed if desired
1/4 teaspoon seasoned salt
1/4 teaspoon paprika
1 cup frozen sweet peas, thawed

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.

Nutrition Facts : Calories 710, Carbohydrate 60 g, Cholesterol 130 mg, Fiber 3 g, Protein 49 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1600 mg, Sugar 12 g, TransFat 0 g

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

Ingredients

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

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