Chicken Picadillo is a quick and healthy ground chicken recipe that everyone loves! Make a double batch of this easy picadillo and freeze half for next week.
Originally Posted: January 17th, 2016Â |Â Updated: March 5th, 2019
What is Picadillo?
Picadillo is a hash-like ground meat based dish that is often served alongside rice. It’s a traditional dish in many Latin American countries and also in the Phillippines, each with their own twist and variation of ingredients.
I’ve had Cuban Picadillo, Mexican Picadillo, and even a vegetarian Picadillo in Costa Rica, all different. Some with potatoes, some with raisins, and even some with carrots!
When it comes to ground meat recipes for Picadillo, the most common ground meat that is used is ground beef and then after that, chorizo.
To lighten this up, I used ground chicken thigh meat. You could use ground chicken breast but may need to add more fat as ground white meat chicken tends to be drier and less flavorful.
What do you serve Picadillo with?
Picadillo recipes are often served with white or brown rice. Depending on the region, the Picadillo Recipe could be served with plantains, beans or even tortillas.
If you want to keep this low carb or grain free, you can serve it with cauliflower rice!
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?!
Did you make this recipe? Please give it a star rating below!
Chicken Picadillo is a quick and healthy ground chicken recipe that everyone loves! Make a double batch of this easy picadillo and freeze half for next week.
- 2 tablespoons olive oil
- 3 medium cloves garlic finely chopped
- 1 medium yellow onion finely chopped (about 1/2 cup)
- 1 medium red bell pepper finely chopped (about 1/2 cup)
- 1.5 pounds ground chicken thighs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 bay leaf
- 1 cup canned, no-salt diced tomatoes
- 1 tablespoon tomato paste
- 1/4 cup pimento stuffed olives sliced
- 2 tablespoons olive brine
- 2 tablespoons water (or 1/4 cup dry white wine)
- 1 tablespoon raisins
- 1 handful chopped cilantro for garnish
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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.
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Heat a large skillet (12 to 14") over medium heat. Once hot, add olive oil and then garlic, onion and bell pepper.
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Saute 6 to 8 minutes, stirring frequently, until onions are beginning to turn translucent.
Add 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.
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Toss in spices. 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.
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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!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Kristina says
I am going to make this and it sounds amazing.
Bianca says
i would make a white chili!!
Sarah C says
I’d make burgers. I love to shred a zucchini and add it to ground chicken or turkey along with a spoonful of Primal Kitchen mayo, minced onion and some mediterranean spices (cumin, coriander, garlic, etc). Delicate, but delicious grilled and topped with babaghanoush or guacamole.
Eileen says
What a great giveaway! I’d have to go for spicy meatballs first. Thanks for the opportunity!
JASON PERINGER says
The perfect dish for a winter’s day! A close second would be a big pot of chili made with ISERNIO’S GROUND CHICKEN!!
Judith says
This sounds amazing!
Rebecca Walters says
First, another amazing recipe and I will be trying it, however; one of my favorite comfort foods are Maid Rites, (steamed meat sandwiches)
I don’t make them anymore, because I stopped eating beef and the chicken I have found isn’t tasty enough. I would try it with the hot italian ground chicken and be so happy to relive some childhood memories. 🙂
Glad to know there is a new option out there now!
Marnely says
I love that you used chicken to cut the fat in this recipe – genius idea! The flavors look and sound amazing, would LOVE to win this!
Lindsay Stewart says
I would make this recipe!!!
I would probably do something to pre-make a breakfast of some sort – eggs and ground chicken makes a protein packed morning!!
Kim says
This sounds Amazing!