Ground Chicken Picadillo is a quick and healthy dinner that everyone loves! Make a double batch and freeze half for next week.
Picadillo is one of those dishes that has a lot of variations. I’ve had Mexican, Puerto Rican and of course, Cuban versions. Some people make it with potatoes, some with lots of raisins and some even add carrots.
The most common meat used is ground beef and then after that, chorizo. Both are really tasty but since it’s January and we are all thinking about how we can slash calories but not slash flavor, I wanted to try a Ground Chicken version.
I used my Beef Picadillo recipe as the base, bumped up the seasonings just slightly and subbed ground chicken thigh meat.
The end result is fantastic, so flavorful and a bit less fatty and oily. My older son loved this so much, he happily declared, “I could eat this every day for breakfast, lunch and dinner and be happy!”
If that isn’t high praise, what is?!
5 Smart Points Per Serving -- Serves 6
10 minPrep Time
35 minCook Time
45 minTotal Time
- 2 Tablespoons olive oil
- 3 medium cloves garlic, finely chopped
- 1 medium yellow onion, finely chopped (about 1/2 cup chopped)
- 1 medium red bell pepper, finely chopped (about 1/2 cup chopped)
- 1 1/2 pounds Isernio's Ground Chicken
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 dried bay leaf
- 1 cup (8 oz) canned, no-salt diced tomatoes
- 1 Tablespoon tomato paste
- 1/4 cup sliced Pimento Stuffed Olives
- 2 Tablespoons olive brine + 2 Tablespoons water OR 1/4 cup dry white wine
- 1 Tablespoon raisins
- handful chopped fresh cilantro for serving
- Peel and finely chop garlic and onion. Remove core and seeds from bell pepper and finely chop. Mix spices in small dish. Slice olives and measure raisins, diced tomatoes, tomato paste and olive brine plus water.
- Heat a large skillet (12 to 14") over medium heat. Once hot, add olive oil and then garlic, onion and bell pepper.
- Saute 6 to 8 minutes, stirring frequently, until onions are beginning to turn translucent.
- Add in Isernio's Ground Chicken and raise heat to medium-high. Use a wooden spoon or spatula to break into pieces as it cooks. Continue cooking, about 4 to 6 minutes, until chicken is browned and most of the pink is gone.
- Toss in spices (salt, pepper, paprika, oregano, cumin and bay leaf). Cook, stirring until well mixed, for about 1 minute, until spices are fragrant.
- Add diced tomatoes, tomato paste, sliced olives, olive juice and water (or wine) and raisins. Toss to mix and reduce heat to medium.
- Simmer, uncovered, for 20 minutes, stirring occasionally. When the Picadillo is done, the sauce should have reduced so that when you scrape the bottom of the pan with your spatula, you don't see liquid pooling.
- Stir in chopped cilantro and serve over cauliflower rice or steamed white rice. Enjoy!