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
-
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 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. 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!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
That looks so delicious. So many options with all of this meat- love the great quality of it. I get so picky when choosing meat selections!~
this looks amazing!
This looks great! Love using different ground meats.
Either your chicken picadillo or chicken zucchini poppers.
We really enjoy Lettuce Chicken Wraps, but it can take a while to dice the chicken up into the tiny bite size pieces we like. After seeing your Picadillo recipe, I immediately thought that ground chicken would be a quicker substitute in our chicken wraps. I am so excited to try it this week. Any time saved in the kitchen and still be able to prepare a healthy meal is a double bonus for me! Thanks, Alyssa.
I would first make lettuce wraps and THEN this yummy picadillo (goal of son accepting green olives that us parents love so!)
I think I’d make a pot of chili. Cold here today!
I love picadillo! I have only made it with ground pork before – this recipe sounds absolutely delicious and I will be making it soon. Thanks!
I would make a fantastic meatloaf recipe my husband discovered!
I would add it to my cabbage vegetable soup and of course try this recipe. I think I’d be like your son (and I am 62) and eat it three times a day and for snacks! Thank you. I enjoy learning new ways to cook differently.