Chickadillo (Chicken Picadillo)
Submitted by rander93
Cuban-style chicken picadillo with tomato sauce, white wine, cumin, capers, raisins, and green olives. Serve over white rice with fried plantains for the full island experience.
YIELD
servingsPREP
25 minCOOK
10 minREADY
35 minPicadillo is Cuban comfort food at its core, and this chicken version keeps all the soul while lightening things up.
Thin strips of chicken breast get stir-fried with onion, green pepper, and garlic, then simmered in a saucy mix of tomato sauce, white wine, and cumin.
The magic is in the supporting cast: sweet raisins, briny capers, and salty green olives create that signature sweet-savory tug-of-war that makes picadillo impossible to stop eating.
Pile it over white rice with fried ripe plantains on the side and you are sitting at an abuela’s table in Havana.
Chef Tips
- Cut the chicken into thin, even strips so it cooks quickly and absorbs the sauce flavors.
- Go easy on the olives and capers at first. You can always add more, but you cannot take them back once the brine takes over.
- Ripe plantains should be almost black on the outside. That is when they are sweetest and fry up soft and caramelized.
Ingredients
Directions
Heat the olive oil in a skillet over medium heat.
Sauté the onion, green pepper and garlic until soft, about 5 minutes.
Add the chicken and stir-fry for about 5 minutes.
Add tomato sauce, wine, cumin, bay leaves, and raisins, capersm and green olives to taste.
Cover pan, reduce heat and cook 10 minutes, or until chicken is well-cooked.
Remove bay leaves.
Serve with white rice and fried ripe plantains.
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