- 2 teaspoons Olive Oil
- 1 large Onionfinely chopped
- 1 medium Green Bell Pepperrinsed and finely chopped
- 1 medium Red Pepperrinsed and finely chopped
- 1.5 Tablespoons Garlicmashed (about 3 cloves)
- 12 oz minced Chicken Breastskinless
- 1/3 cup no-salt-added Tomato Sauce
- 1/3 cup low-sodium Chicken Broth
- 1/3 cup Lemon Juice
- 1/4 teaspoon ground Cumin
- 2 Bay Leaves
- 1/3 cup Water
- 1/4 cup golden seedless Raisins
- 1 Tablespoon Cilantro - Freshrinsed, dried, and chopped
- 1 Tablespoon Capersdrained
- 9 medium Green Oliveschopped
Prepare the ingredients
Finely Chop the: onion, olives, cilantro, red and green peppers.
Sauté the veggies
Heat olive oil in a large sauté pan over medium heat. Add the onion, bell peppers, and garlic, and sauté until vegetables are soft, about 5 minutes.
Add the ground chicken
Add the chicken, and stir fry for another 5–10 minutes, until chicken is no longer pink inside.
Add the rest
Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken. Cover the pan, and reduce the heat. Simmer for 10 minutes.
Garnish the Chicken Picadillo
Remove the bay leaves, and garnish with fresh cilantro, capers, and green olives. Enjoy!
Chicken Picadillo has many variations. I tried to keep it as original as I could, but still, changing some ingredients and quantities is needed to achieve a low-calorie and slimming friendliness. This recipe can be considered Instant Pot.
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Chicken Picadillo is a twist on a Latin American classic that is typically made with ground beef. This lightened-up version made with chicken is sweet, salty, and savory, all in one bite. It’s a versatile dish that’s perfect for meal prep dinners and it is gluten-free and low-carb.
Picadillo is a popular Latin American dish, is warm and comforting, very similar to a stew or chili with a sweeter taste. There are so many versions of Picadillo across Latin America, but I like this one more due to the small calorie intake. My Chicken Picadillo is often served with rice and beans or is used as a filling for tacos and empanadas.
Chicken Picadillo is a quick and healthy ground chicken that everyone loves! Make a double batch of this easy-to-prepare dish, and freeze half for next week, or even next month.
Traditional Mexican picadillo is often prepared with ground beef, and it typically includes potatoes. This chicken picadillo recipe is a variation that features chicken breast, with a flavorful tomato & green pepper sauce.
Chicken Picadillo is one of those foods that tastes better the next day. It can be kept in your refrigerator for three to four days. After that, I recommend freezing it. Place the Picadillo in a freezer container and store it for up to 6 months. When you want to unfreeze it, allow it to thaw in your refrigerator overnight and reheat on top of the stove. You can also microwave it, setting up the microwave at a maximum of 800 W and setting the timer to 2 minutes (after you have thawed it at least 6 hours in the refrigerator).
Chicken picadillo goes well with steamed green beans, on top of rice or cauliflower rice (with beans or without), on top of a “bed“ of greens, in a salad, stuffed into a quesadilla, taco or empanada, egg roll skin, or a pepper.
Once you follow this recipe, it will become a regular in your dinner plan. It’s the perfect recipe to make a big batch when you have time, and eat it during the week because there are so many ways to serve it and you can even freeze it for later use. This version, in particular, is made for 6 servings, so it is great for family dinners, even with a few guests.
- Green olives contain vitamin K. If you are using the medication Coumadin, you will need to maintain stable levels of vitamin K. Thus, you need to discuss with your dietitian and health care provider how to incorporate this and other sources of vitamin K into your diet.
- If you are diabetic, do not include raisins because of their sugar content.
- You can make it vegetarian and use lentils or chickpeas instead of ground chicken.
- The raisins give this meal a sweet flavor as well. Let them soften a bit while the picadillo simmers. The sweetness is a great contrast to the other flavors.
- You can add the raisins in the last few minutes of the simmering. You can also make the main batch without raisins and give people the option of adding them after (prepare them separately).
- For raisin haters: I am not a huge raisin fan either, but I am a huge raisin fan in Picadillo (beef or chicken).
- I do not recommend skipping raisins in this recipe, or your dish will fall into the monotony of one-note earthy flavor. The natural sweetness of the raisins permeates the entire Picadillo and offers a reprieve taste from the rich, robust, spicy meat. If you absolutely can’t stand raisins, you may want to add a little honey — to taste.
This recipe for chicken picadillo can be categorized as an instant pot meal. Moreover, with few carbs and calories, low-fat due to chicken breasts, and other slimming-friendly ingredients, this recipe is the best variation for weight-loss.
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