There’s something about the smell of onions and garlic sizzling in olive oil that instantly feels like home. I remember one chilly evening when a bubbling pan of Chicken Picadillo filled the kitchen with a warm, inviting aroma. The mix of ground chicken, tomatoes, olives, and raisins simmered slowly, releasing a melody of flavors that wrapped around me like a soft blanket. Each bite was a little surprise—the tangy olives, the sweet raisins, and a subtle hint of cinnamon and cumin that kept me reaching for more.
That night, the soft clink of spoons against bowls and the gentle hum of conversation made the meal feel extra special. It wasn’t fancy, but it was exactly what I needed: comforting, flavorful, and satisfying. This dish has since become my go-to when I want something that’s simple to make but full of heart.
- Rich, layered flavors from a blend of spices and sweet-savory ingredients
- Quick to prepare but tastes like it’s been slow-cooked for hours
- Versatile—delicious over rice or wrapped in warm tortillas
- Perfect balance of comfort food and something a little different
- Leftovers reheat beautifully for easy meals later in the week
If you’re worried about balancing flavors or spending too much time in the kitchen, this recipe is a gentle reminder that great meals don’t have to be complicated. The combination of ingredients comes together effortlessly, offering a taste that feels both familiar and exciting.
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Chicken Picadillo
- Total Time: 45 minutes
- Yield: 4 1x
Description
A flavorful and comforting Chicken Picadillo made with ground chicken, tomatoes, olives, and raisins, simmered to perfection. This traditional Latin American dish is perfect served over rice or with warm tortillas.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 pound ground chicken
1 medium green bell pepper, finely chopped
1 medium red bell pepper, finely chopped
1 (14.5 ounces) can diced tomatoes, undrained
1/4 cup green olives, sliced
1/4 cup raisins
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup fresh cilantro, chopped
Instructions
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground chicken to the skillet and cook, breaking it apart with a spoon, until no longer pink, about 6-8 minutes.
Stir in the chopped green and red bell peppers and cook for 3 minutes until slightly softened.
Add the diced tomatoes with their juice, sliced green olives, raisins, ground cumin, dried oregano, ground cinnamon, and crushed red pepper flakes. Stir to combine.
Season with salt and freshly ground black pepper to taste.
Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
Remove the lid and cook uncovered for an additional 5 minutes to thicken the sauce slightly.
Stir in the chopped fresh cilantro just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
FAQ
Can I make Chicken Picadillo ahead of time? Yes, it stores well in the fridge for up to three days and tastes even better after the flavors meld. Just reheat gently on the stove or microwave.
What can I serve with it? It’s lovely over rice, couscous, or tucked into tortillas for a quick wrap.
Is there a vegetarian version? While this one uses ground chicken, you could swap in plant-based crumbles or lentils for a similar texture and flavor profile.
When you need a dish that feels like a warm embrace after a long day, this Chicken Picadillo will be waiting for you.