Cuban-style Chicken Picadillo with White Rice
Prep Time: 15 min
Cook Time: 6 hr
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
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
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.