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Chicken Picadillo: A Hearty and Aromatic Chicken Dish
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Chicken Picadillo: A Hearty and Aromatic Chicken Dish

A savory Latin American chicken dish with tomatoes, raisins, olives, and bold spices. Serve with rice or warm bread for a comforting, restaurant-quality meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 5 servings
Course: DINNER
Cuisine: Latin American
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 2 pounds chicken thighs (boneless, skinless)
  • 2 tablespoons olive oil
  • 1 large yellow onion (diced)
  • 1 cup red bell pepper (diced)
  • 4 garlic cloves (minced)
  • 2 tablespoons tomato paste
  • 1 cup canned tomatoes (diced, no juice)
  • 1 cup low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ cup black olives (pitted)
  • ¼ cup golden raisins
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley (chopped)

Method
 

  1. Pat chicken dry and season with salt and pepper.
  2. Heat olive oil in a large pot over medium heat. Brown chicken in batches (about 4 minutes per side). Remove and set aside.
  3. Add onion, bell pepper, and garlic. Sauté 5 minutes until softened.
  4. Stir in tomato paste. Cook 2 minutes, stirring constantly.
  5. Add canned tomatoes, broth, oregano, cumin, and paprika. Stir to combine.
  6. Return chicken to the pot. Gently simmer 15 minutes.
  7. Add olives and raisins. Cover and simmer 20 minutes more until chicken is tender and sauce thickens.
  8. Stir in fresh parsley before serving.

Notes

Use chicken breasts for a leaner version
Substitute avocado oil for neutral flavor
Enhance sweetness with golden raisins instead of currants
Swap green bell peppers for milder flavor
Omit olives for a fruit-forward version
Add cooked rice to the pot in the last 5 minutes for crisp rice edges
Freeze cooked chicken for up to 3 months