CHICKEN PICADILLO
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
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
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
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
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
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
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
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
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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