Chicken Picadillo
Submitted by con-knee
Chicken picadillo with bone-in thighs braised in a tomato sauce with golden raisins, green chilies, cinnamon, and cumin. A sweet-savory Latin American skillet dinner topped with almonds.
YIELD
4 servingsPREP
20 minCOOK
35 minREADY
60 minChicken picadillo takes the classic Latin American sweet-and-savory flavor profile and builds it around browned chicken thighs simmered in a spiced tomato sauce studded with golden raisins, green chilies, cinnamon, and cumin. The raisins plump up in the sauce and burst with sweetness against the earthy cumin and gentle heat from the chilies.
Browning the chicken first in hot oil creates a fond on the pan that the tomato mixture deglazes into, giving the sauce real depth. Cooking uncovered for the last five minutes concentrates everything into a thick, glossy coating that clings to each piece.
Served over rice with a scattering of diced almonds on top, it’s a complete one-pan meal with layers of flavor you wouldn’t expect from such a short ingredient list.
Chef Tips
- Brown the chicken well on all sides before adding the sauce. This takes a full 10 minutes and builds flavor you can’t shortcut.
- Golden raisins are sweeter and milder than dark raisins. They’re traditional here, so don’t substitute without expecting a different result.
- Drain off excess fat after browning the chicken and cooking the onions. Too much grease dilutes the sauce.
- Adjust the heat with more green chilies or red pepper flakes depending on your spice tolerance.
Variations
- Use ground chicken or ground beef for a more traditional picadillo hash served in tacos or empanadas.
- Stir in sliced green olives for a Cuban-style twist with briny punch.
- Swap almonds for toasted pepitas (pumpkin seeds) for a Mexican-leaning finish.
Ingredients
Directions
In a small bowl, mix together the tomatoes, raisins, green chilies, sugar, cinnamon, salt, cumin, and red pepper and set aside.
In a large frying pan, place the oil and heat to medium high. Add the chicken and cook, turning, about 10 minutes or until brown on all sides.
Add the onion and cook, stirring 2 to 3 minutes or until slightly tender. Drain off excess fat.
Add the tomato mixture; cover, reduce the heat to medium, and cook about 15 minutes or until chicken is tender.
Uncover and cook 5 minutes longer. Serve chicken and sauce over hot cooked rice. Sprinkle with almonds.
Makes four servings.
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