Some dishes carry stories in every bite, and this Chicken Picadillo is one of them. It’s the kind of meal that wraps you up like your favorite blanket on a chilly evening, filling your kitchen with rich aromas that promise comfort and warmth. The blend of spices, the subtle sweetness of raisins nestled amongst savory olives, and the juicy ground chicken make for a memorable dinner that feels like a gentle hug.

One evening not long ago, I remember stirring this vibrant dish on the stove as the sun dipped below the horizon. The air was fragrant with garlic and cumin, while the sound of the sauce simmering softly played like a lullaby. When I finally sat down to eat, the first bite was a burst of flavors – tangy, sweet, and savory all at once. It wasn’t just a meal; it was a moment of calm, a pause in a hectic day that I treasured.

Why You’ll Love It:

Comforting and hearty without feeling heavy.
A beautiful balance of savory, sweet, and tangy flavors.
Quick to prep and cooks in under an hour.
Versatile enough to serve over rice or with tortillas.
Perfect for sharing with family or friends.

If you’re worried about juggling busy schedules, this recipe fits neatly into a weeknight routine. It’s straightforward, forgiving, and delivers big on flavor without fuss.

Chicken Picadillo

Print Recipe

A flavorful and comforting Chicken Picadillo made with ground chicken, tomatoes, olives, and spices. This traditional Latin American dish is perfect served over rice or with warm tortillas.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4

Ingredients

Scale

1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 pound ground chicken
1 medium green bell pepper, finely chopped
1 medium red bell pepper, finely chopped
1 medium tomato, diced
1/2 cup tomato sauce
1/4 cup green olives, sliced
1/4 cup raisins
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro
1/4 cup chicken broth

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Instructions

Heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground chicken to the skillet and cook, breaking it up with a spoon, until no longer pink, about 6-8 minutes.
Stir in the chopped green and red bell peppers and cook for 3 minutes until slightly softened.
Add the diced tomato, tomato sauce, sliced green olives, and raisins. Stir to combine.
Sprinkle in the ground cumin, dried oregano, smoked paprika, ground cinnamon, salt, and black pepper. Mix well.
Pour in the chicken broth and bring the mixture to a simmer.
Reduce the heat to low and cook uncovered for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.
Remove from heat and stir in the chopped fresh cilantro.
Serve the Chicken Picadillo hot over white rice or with warm tortillas.

FAQ

Can I substitute ground chicken with another meat? Yes, ground turkey or beef can work well, though the flavor profile will shift slightly.

How do I store leftovers? Keep any extra Picadillo in an airtight container in the fridge for up to three days. Reheat gently to maintain its texture.

What sides pair best? White rice is classic, but warm tortillas or even a simple green salad also complement this dish beautifully.

Give this Chicken Picadillo a try tonight, and let its rich flavors turn an ordinary evening into a comforting celebration.