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, 2016 | 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.
Allyson Kelly says
I would bake those chicken thighs with some olive oil, garlic, and Meyer lemon, and share them with my 9 month old who is loving the food I make for her! This picadillo looks amazing, so I’d make that too!
Since i am *still* trying to lose the last of this baby weight, this would be an awesome prize to win! Thanks for the opportunity!
Pat Stone says
I would like to try the ground Chicken Picadillo, but perhaps not eat it for three meals a day like your son !!!
kathy d says
I make chicken burgers using ground chicken so I would say that would be the first thing
Page says
I’d make several batches of ground chicken picadillo. Thank you for the recipe,
I have never heard of this before. It will make a lovely filling for lettuce wraps.
Hannah says
I would use it to make larb 🙂
Andrea says
Can’t wait to try this! If you don’t care for olives, will the recipe change much if you leave them out?
EverydayMaven says
Hi Andrea! The olives are really what makes this recipe. You could try capers but I really don’t think it will the same at all! If you don’t like olives, I would probably skip it and just try something else 😉
Aleta says
Either pineapple chicken meatballs or meatloaf with garlic sauce. Yes please!!
Williams says
I would try this recipe it sounds wonderful and I am always looking for low carb recipes. Thanks for sharing.
Linda
Liz says
Cook the onions and garlic.
Melanie says
I think I would make your picadillo, mix it with some quinoa and stuff it in some yellow and orange bell peppers.