Chicken picadillo
4
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Canola oil
4 tsp
Uncooked ground chicken breast
1¼ pound(s)
Uncooked onion
1 medium
Poblano pepper
1 large
Garlic
3 clove(s)
Fresh oregano
1 Tbsp
Ground cumin
2 tsp
Table salt
½ tsp
Red pepper flakes
¼ tsp
Canned tomato sauce
15 oz
Golden seedless raisins
⅓ cup(s)
Olives
2⅝ oz
Cilantro
3 Tbsp
Fresh lime juice
1 Tbsp
Instructions
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)
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