Chicken Picadillo
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
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
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.