Chicken and bean picadillo
1
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Based on picadillo, a popular Cuban dish, this recipe makes for hearty skillet entrée. Here, we’ve used canned tomatoes, garlic, onion, cinnamon and cumin for an authentic taste but unlike traditional picadillo, we’ve added cannellini beans for an extra dimension of earthy flavor and boost in fiber. We also replaced ground beef with ground chicken to make this a leaner version. For more sweet and savory Cuban flare, stir in some raisins and sliced green olives. Serve over rice and add your favorite green vegetable to your plate to round out the meal. You could also substitute black beans for cannellini beans if desired.
Ingredients
Olive oil
2 tsp
Onion
1 medium, finely chopped
Garlic
3 clove(s), minced
Uncooked ground chicken breast
½ pound(s)
Table salt
½ tsp
Ground cinnamon
½ tsp
Ground cumin
¼ tsp
Black pepper
¼ tsp, freshly ground
Canned cannellini beans
15½ oz, rinsed and drained
Canned diced tomatoes
14½ oz, fire-roasted variety
Instructions
1
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring frequently, until light golden brown, about 3 minutes. Add the chicken and cook, breaking it apart with a wooden spoon, until browned, about 2 minutes. Add the salt, cinnamon, cumin, and pepper; cook, stirring occasionally, about 30 seconds.
2
Add the beans and tomatoes; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 3 minutes. Yields 1 cup per serving.
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