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Chicken Picadillo

Ready In: 45 minutes
Serves: 4
Dairy-freeGluten-freeLow Added Sugar
Both sweet and spicy, this tasty dish is sure to please the whole family.

What you'll need

Large skillet


Serves 4
1 pound Ground Chicken
1 1/2 cups Onion chopped
1 1/2 cups Chayote Squash chopped
1 cup Bell Pepper chopped (or use poblano pepper)
1/3 cup Pimento Stuffed Green Olives chopped
1/4 cup Raisins
1/4 cup Water
1 tablespoon Chili Powder
1 teaspoon Ground Cumin
1/4 teaspoon Cinnamon
14 ounces Diced Tomatoes


1.In a large nonstick pot or skillet, brown chicken over medium-high heat for 5 minutes, breaking it up with the back of a spoon.
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.

Chef's Tips

  • To make stuffed peppers, spoon picadillo mixture into poblanos or bell pepper halves. Cover with foil and bake until peppers are tender.

Nutrition Facts

Serving Size 1.50 cup

Serving Per Container 4

Amount Per Serving
Calories 230
% Daily Value*
Total Fat 9 g12%
Saturated Fat 2.5 g13%
Sodium 390 mg17%
Total Carbohydrate 23 g8%
Dietary Fiber 6 g21%
Protein 17 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: