Homemade Chicken Picadillo

The traditional picadillo recipe that uses beef can also be made with chicken. This Homemade Chicken Picadillo recipe with a touch of chipotle and an extra of margarine will give a spectacular twist to your homemade dish. Remember that for this easy recipe, slow cooking is key, so you should ensure that the cooking time is long for better flavor.
Ingredients
4
Servings
  • 4 tomatoes
  • 1/4 onions
  • 1 clove garlic
  • 1/4 cups chipotle chile in adobo sauce
  • 2 tablespoons Primavera® margarine, tina 190 g
  • 1/4 onions, finely chopped
  • 1 clove garlic, finely chopped
  • 500 grams ground chicken
  • 1/2 cups tomato purée
  • 2 potatoes, small, peeled, and diced
  • 2 carrots, diced
  • 1/3 cups peas
  • 1 tablespoon cumin, ground
  • 2 leaves bay
  • 1 tablespoon oregano, dry
  • salt and pepper
Preparation
20 mins
40 mins
Low
  • For the broth, roast the tomatoes with the onion and garlic on a griddle over medium heat. Once roasted, blend with the chipotle. Reserve.
  • In a deep skillet, melt Margarina Primavera® and cook the onion and garlic. Add the ground meat and cook until it changes color.
  • Incorporate the tomato puree, cook for 3 minutes, and add the potato, carrot, and peas. Add the broth you blended, let it come to a boil, and add the spices.
  • Cook over low heat until the liquid has reduced by half. Adjust seasoning and serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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