Reviews
Add Rating & Review
4 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
1
1 star values:
2
Back to Picadillo de Pollo
All Reviews for Picadillo de Pollo
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Picadillo de Pollo
Recipe Summary
Yield: Makes 3 1/2 cups
Ingredients
Ingredient Checklist
1/2 cup olive oil
1 medium white onion, diced (1 cup)
2 tablespoons minced garlic
2 pounds (4 cups) plum tomatoes, seeded and finely chopped
2 small bay leaves, preferably Mexican
1/2 teaspoon fresh thyme
1/2 cup green olives, chopped
1/2 cup raisins
1/4 cup capers, drained and rinsed
2 pounds finely chopped chicken breast, or ground chicken breast
Coarse salt
1/4 cup slivered almonds
1/4 cup cilantro leaves
1/4 cup finely chopped parsley
2 tablespoons chopped fresh mint
Gallery
Picadillo de Pollo
Recipe Summary
Yield: Makes 3 1/2 cups
Gallery
Picadillo de Pollo
Picadillo de Pollo
Picadillo de Pollo
Recipe Summary
Yield: Makes 3 1/2 cups
Recipe Summary
Yield: Makes 3 1/2 cups
Yield: Makes 3 1/2 cups
Makes 3 1/2 cups
Ingredients
Ingredients
- 1/2 cup olive oil
- 1 medium white onion, diced (1 cup)
- 2 tablespoons minced garlic
- 2 pounds (4 cups) plum tomatoes, seeded and finely chopped
- 2 small bay leaves, preferably Mexican
- 1/2 teaspoon fresh thyme
- 1/2 cup green olives, chopped
- 1/2 cup raisins
- 1/4 cup capers, drained and rinsed
- 2 pounds finely chopped chicken breast, or ground chicken breast
- Coarse salt
- 1/4 cup slivered almonds
- 1/4 cup cilantro leaves
- 1/4 cup finely chopped parsley
- 2 tablespoons chopped fresh mint
Directions
In a medium saucepan, heat 1/4 cup olive oil over medium-high heat. Add onion, and saute until translucent, about 2 minutes. Add garlic, and cook for 1 minute. Add tomatoes, bay leaves, and thyme. Bring to a boil, reduce heat to medium, and cook for 15 minutes. Add olives, raisins, and capers; cook 10 minutes. Set aside.
In a large saute pan, heat remaining 1/4 cup oil until just beginning to smoke over high heat. Add chicken, and cook until dry, stirring constantly. Season with salt. Add reserved tomato mixture, bring to a boil, and cook for 5 minutes. Add almonds, cilantro, parsley, and mint. Remove from heat, and let cool. This may be made a day ahead and kept in the refrigerator. Bring to room temperature, and remove bay leaf before stuffing chiles.
Reviews
Add Rating & Review
4 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
1
1 star values:
2
Reviews
Add Rating & Review
4 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
1
1 star values:
2
Add Rating & Review
4 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
1
1 star values:
2
4 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
1
1 star values:
2
4 Ratings
5 star values:
0
4 star values:
0
3 star values:
1
2 star values:
1
1 star values:
2
- 5 star values:
- 0
- 4 star values:
- 0
- 3 star values:
- 1
- 2 star values:
- 1
- 1 star values:
- 2
All Reviews for Picadillo de Pollo
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Picadillo de Pollo
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
