Chicken Picadillo
  • 45
  • 11
  • 230
  • 4

Chicken Picadillo

​Both sweet and spicy, this tasty dish is sure to please the whole family.

  • 1 pound ground chicken
  • 1½ cups chopped onion
  • 1½ cups chopped chayote squash
  • 1 cup chopped bell pepper or poblano pepper
  • ⅓ cup chopped pimento stuffed green olives
  • ¼ cup raisins
  • ¼ cup water
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon cinnamon
  • 1 (14.5-ounce) can diced tomatoes

  1. In a large nonstick pot or skillet, brown chicken over medium-high heat for 5 minutes, breaking. 
  2. Add all remaining ingredients and bring to a boil.
  3. Reduce heat to medium-low and cover. Let simmer for 20 minutes.
  4. Serve hot.

Makes 4 servings - 1½ cups per serving.



Calories: 230
Total Fat: 9 g
Saturated Fat: 2.5 g
Trans Fat: 0 g 
Cholesterol: 65 mg
Sodium: 390 mg
Total Carbohydrate: 23 g
Dietary Fiber: 6 g
Protein: 17 g