Photo of Chicken picadillo by WW

Chicken picadillo

4 - 6
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Typically made with ground beef, this version of picadillo uses ground chicken. Serve it over rice or alongside any kind of beans, or use it as a taco or burrito filling. However you enjoy it, the sweet, salty, savory flavors are unforgettable.


Canola oil

4 tsp

98% fat-free uncooked ground chicken breast

1¼ pound(s), or ground skinless turkey breast

Uncooked onion(s)

1 medium, chopped

Poblano chile

1 large, chopped

Garlic clove(s)

3 medium clove(s), minced

Fresh oregano

1 Tbsp, chopped, or 1 tsp dried

Ground cumin

2 tsp

Table salt

½ tsp

Red pepper flakes

¼ tsp

Canned tomato sauce

15 oz, (1 can)

Golden seedless raisins



2 oz, green variety, chopped (about 1/3 cup)


3 Tbsp, chopped fresh

Fresh lime juice

1 Tbsp


  1. 1 Heat 2 teaspoons oil in large skillet over medium-high heat. Add chicken and cook, breaking up with wooden spoon, until browned, about 4 minutes. Transfer to medium bowl.
  2. 2 Add remaining 2 teaspoons oil to skillet. Add onion and poblano and cook, stirring frequently, until vegetables are golden, about 6 minutes. Add garlic, oregano, cumin, salt, and pepper flakes and cook, stirring constantly, until fragrant, 30 seconds. Stir in tomato sauce, raisins, olives, and chicken. Reduce heat; cover and simmer 5 minutes.
  3. 3 Remove from heat and stir in cilantro and lime juice.
  4. Serving size: (about 11/4 cups)