Picadillo Style Chicken Food

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CHICKEN PICADILLO



Chicken Picadillo image

I made this with shredded chicken, rather than ground, and it was just as good. I like it served in corn tortillas.

Provided by JeriBinNC

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
2 teaspoons olive oil
1 cup chopped onion
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 garlic cloves, minced
1 cup salsa (bottled is fine)
1/3 cup golden raisin
1/4 cup slivered almonds, toasted
1/4 cup fresh cilantro, chopped

Steps:

  • Place chicken in a food processor. Pulse until ground.
  • Heat oil in a large skillet over medium-high heat.
  • Add onion; cook for 3 minutes, stirring occasionally.
  • Add chicken, cumin, salt, cinnamon, and garlic and cook until chicken is done (about 3 minutes), stirring frequently.
  • Stir in salsa and raisins.
  • Cover, reduce heat, and simmer for 5 minutes or until heated through.
  • Stir in almonds and cilantro.

Nutrition Facts : Calories 261.4, Fat 7.5, SaturatedFat 1, Cholesterol 65.8, Sodium 757.9, Carbohydrate 20.3, Fiber 3.1, Sugar 11.2, Protein 29.7

CHICKEN PICADILLO



Chicken Picadillo image

A delicious crowd pleasing dish and ,if not overspiced,very kid friendly.The original recipe was from Frida's Fiesta,and I have changed it very little ,only adding more tomato and a pinch of cayenne as we like it a a little saucier.The vegetables can be precooked as can the chicken,making this a great make ahead dish and also a good way to use up leftovers.When making it with fresh ingredients just throw the potatoes and carrots in with the chicken first ,and add the other vegetables a few minutes before the chicken is ready;this saves on dishes :)

Provided by strangelittlebeast

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 1/2 cups tomato puree (you may make your own with 2-3 large juicy tomatoes or use canned)
1/2 white onion
2 whole chicken breasts, with skin and on the bone
3/4 cup carrot, diced
3/4 cup red potatoes, unpeeled and cubed
3/4 cup calabacita squash or 3/4 cup zucchini, cubed
3/4 cup green beans, cut into bite sized pieces
3/4 cup green peas
1 tablespoon oil
3 pickled jalapeno peppers, chopped, seeded, if desired
1/4 cup blanched almond, in slivers
1/4 cup raisins
2 tablespoons vinegar (adjust to taste)
1/2-1 tablespoon sugar (adjust to taste)
1/4 tesapoon cayenne pepper
1/4 teaspoon cinnamon
salt, to taste

Steps:

  • Place the tomato sauce or tomatoes with a little water in a blender with the onion and blend until smooth.The puree should not be too watery.Set aside.
  • Place the chicken breasts in a pot and cover with water and a pinch of salt.Bring to a boil.Meanwhile wash and chop all veggies,giving the chicken plenty of time to do its thing.
  • Add the carrots and potatoes to the pot with the chicken(if the chicken still has a long way to go,wait until it is almost done).After about 5 minutes,check for doneness.Remove if they seem soft enough to your liking-remember they need to be firm enough to hold their shape after a brief sautee with the chicken later.If they are still too hard cook a couple more minutes before adding the remaining veggies.
  • Add the remaining veggies and cook until done but still somewhat crisp.
  • Drain the chicken and veggies(reserving the broth if you wish,it probably won't be very rich if you only used breasts,but you can still use it for cooking veggies,rice etc.).Let the chicken cool until you can handle it comfortably.Shred the chicken,discarding the skin,bones,and any gristle, cartilage and excess fat.
  • Heat the oil in a large skillet over medium.Add the reserved tomato puree,and cook for about 5 minutes,stirring often ,until it has concentrated a bit and no longer has a raw flavor.
  • Add the chicken,vegetables,chiles,raisins,and almonds.Add vinegar,sugar,and spices to taste.Simmer a few minutes ,until everything is hot and the flavors well melded.
  • Serve hot with white rice.

Nutrition Facts : Calories 474.2, Fat 22.3, SaturatedFat 4.8, Cholesterol 92.8, Sodium 421.3, Carbohydrate 33.8, Fiber 7, Sugar 16.9, Protein 37.1

PICADILLO



Picadillo image

Provided by Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 10

1 medium onion, chopped
1 clove garlic, chopped
1 medium green bell pepper, chopped
1 tablespoon olive oil
1 pound ground beef
1/4 cup stuffed pimento olives, chopped
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1 (8-ounce) can tomato sauce
Rice and beans, or tortillas, for serving

Steps:

  • In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.
  • Serve with rice and beans or tortillas.

CARIBBEAN CHICKEN PICADILLO IN TORTILLAS



Caribbean Chicken Picadillo in Tortillas image

This colorful & veggie loaded version of picadillo was inspired by the colors of the fresh vegetables sitting on my counter. There are as many versions of picadillo as there are chefs cooking in their homes. This one pleased my family with it's slight sweetness and the spicy complement of the topping. I hope it works for your family too. This recipe was created for RSC #8.

Provided by Susie D

Categories     Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 25

1 lb boneless skinless chicken breast, diced
olive oil, divided, as needed
1 cup onion, diced
1/2 cup bell pepper, diced
2 jalapenos, seeded and minced
1/2 cup butternut squash, diced
2 garlic cloves, minced
1 tablespoon cider vinegar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup raisins
1/4 cup dried coconut
1 cup diced tomatoes with juice, canned
1/2 teaspoon salt
1/2 cup water
8 (6 inch) flour tortillas
3 eggs
2 tablespoons water
1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1/2 cup sour cream
1/2 teaspoon curry powder, sweet or mild
1/8 teaspoon cayenne pepper
2 tablespoons fresh cilantro, minced

Steps:

  • Dice all vegetables and divide as follows; In one bowl place onions, garlic, bell peppers, jalapenos, & butternut squash. In second bowl place raisins, coconut, and tomatoes. Note; all vegetables and chicken should be similar in size to help the dish cook evenly.
  • In a small bowl stir together vinegar, cornstarch, cinnamon, & nutmeg.
  • Make Spicy Curry Dip. Mix all ingredients together and chill until ready to serve.
  • In large skillet place 1 T olive oil and heat pan. Add chicken pieces and stir until done.
  • Add bowl of vegetables containing onions, garlic, jalapenos, & butternut squash. Stir in & cook until vegetables are tender.
  • Add the vinegar/ cornstarch/ spice mixture & stir until all ingredients are well coated.
  • Add bowl of ingredients containing raisins, coconut, & tomatoes.
  • Add water & salt. Cook until thickened. Remove from heat.
  • In bowl beat together eggs, 2 T water, cayenne & a generous grating of nutmeg. Pour into a shallow bowl that will accommodate the flour tortillas for soaking. Add 2 of the flour tortillas and turn to coat with egg mixture. Let them rest in bowl. As you use one replace it with a new tortilla in the egg mixture.
  • Heat large skillet and add 1T oil. (Note; I used an electric skillet so I could do 2 at a time.) Place egg coated tortilla in pan and cook on one side until lightly browned. Turn over and add ½ cup of the meat & vegetable mixture to center of tortilla in a lengthwise pattern. Fold two sides in and press down with spatula. Cook until bottom is golden brown, then turn to do the other side. Remove to rectangular pan & place in warm oven while you complete the rest of the tortillas. Replace the 1 T oil as needed. I found I needed very little using a nonstick pan.
  • Serve with a dollop of the curry dip on top. Garnish with a sprinkling of cilantro leaves on top of the dip for presentation.

Nutrition Facts : Calories 637.4, Fat 21.2, SaturatedFat 8.7, Cholesterol 227.1, Sodium 1141.1, Carbohydrate 73.8, Fiber 6.1, Sugar 20.4, Protein 38.6

CUBANO CHICKEN WITH SPICY CURRANT PICADILLO



Cubano Chicken with Spicy Currant Picadillo image

Make and share this Cubano Chicken with Spicy Currant Picadillo recipe from Food.com.

Provided by BonnieZ

Categories     Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 18

1 tablespoon jamaican caribbean jerk seasoning
2 teaspoons ground cumin
2 teaspoons paprika
3 tablespoons olive oil, divided
6 boneless skinless chicken breast halves
1 medium onion, chopped
1/2 cup seeded and chopped green bell pepper
1 (12 ounce) jar red currant jelly
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 1/2 teaspoons Tabasco sauce
1 1/2 cups seeded and diced plum tomatoes
1/3 cup pimento stuffed olive, chopped
2 tablespoons currants
2 tablespoons capers, drained
2 tablespoons chopped fresh basil
2 sprigs basil
lemon wedge (to garnish)

Steps:

  • COMBINE jerk seasoning, cumin and paprika in small bowl.
  • Stir in 1 1/2 tablespoons oil to form a paste.
  • Rub paste over both sides of chicken.
  • Heat remaining oil in large nonstick skilled over medium heat until hot.
  • Add chicken; cook for 5 minutes.
  • Turn, continue to cook for 4 minutes.
  • Transfer to a plate; cover and keep warm.
  • ADD onion and bell pepper to skillet.
  • Cook, stirring frequently, over medium high heat for 3 minutes.
  • Add jelly, Worcestershire sauce, vinegar and Tabasco sauce.
  • Cook until jelly melts, about 1 minute.
  • Add tomatoes, olives, currants and capers; cook for 3 minutes.
  • Reduce heat to medium; return chicken to skillet and turn to coat.
  • Cover, and continue to cook until chicken is cooked through, about 10 minutes.
  • TRANSFER chicken to serving plates; top with Currant Picadillo mixture.
  • Sprinkle with chopped basil.
  • Garnish with basil and lemon wedges.

Nutrition Facts : Calories 380, Fat 10.2, SaturatedFat 1.7, Cholesterol 75.5, Sodium 279.7, Carbohydrate 47.4, Fiber 2.3, Sugar 33.7, Protein 26.3

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