Recipe
Cuban-style Chicken Picadillo with White Rice
Prep Time: 15 min
Cook Time: 6 hr
Serves: 6
This slow cooker dish is jam-packed with flavourful spices. It’s perfect as an alternative to traditional Mexican chili.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
1 lb (0.5 kg)
extra lean ground chicken
2 cups (500 mL)
onion(s), diced
2
cloves garlic, minced
2 1/2 tbsp (40 mL)
chili powder
2 tsp (10 mL)
cumin, ground
2 tsp (10 mL)
oregano, dried
1 tsp (5 mL)
cinnamon
1 tsp (5 mL)
black pepper
1
green pepper(s)
2
white potatoes
1
can canned black beans, drained
1
can canned diced tomatoes
2 tbsp (30 mL)
demerara brown sugar
1/2 cup (125 mL)
red wine
1/2 cup (125 mL)
chicken broth
1/4 cup (60 mL)
red wine vinegar
1/4 cup (60 mL)
green olives, sliced
1/4 cup (60 mL)
seedless raisins
1 cup (250 mL)
white rice, dry
1/2 cup (125 mL)
cilantro, fresh, chopped
Instructions
1
Sauté ground chicken, diced onion and minced garlic with seasonings in a non-stick skillet. Use the back of a spoon to break up meat. Cook until browned and no pink remains.
2
Meanwhile, dice green pepper and potatoes.
3
Drain and rinse canned beans under cold water. Add these and remaining ingredients, except rice, to slow cooker. Mix well. Cover and cook on low 4-6 hours (or high for 2 hours) until mixture is hot and bubbling.
4
Cook rice according to package directions and garnish with chopped cilantro.