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Homemade Chicken Picadillo

20 mins
40 mins
Low
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The traditional picadillo recipe that is made with beef, can also be made with chicken.

This recipe for Homemade Chicken Picadillo and a touch of chipotle and extra margarine will give a spectacular touch to your homemade dish. Remember that for this easy recipe, slow cooking is key, so you should ensure that the cooking is very long so that it will taste better.

Ingredients

4 portions
  • 4 tomatoes
  • 1/4 onions
  • 1 clove garlic
  • 1/4 cups chipotle peppers in adobo sauce
  • 2 tablespoons Margarine Primavera®, untable 190g (6.7 oz)
  • 1/4 onions, finely chopped
  • 1 clove garlic, finely chopped
  • 500 grams ground chicken meat
  • 1/2 cups mashed tomatoes
  • 2 potatoes, small, peeled and cut into cubes
  • 2 carrots, cut in cubes
  • 1/3 cups pea
  • 1 tablespoon cumin, ground
  • 2 leaves bay
  • 1 tablespoon oregano, dry
  • salt and pepper

Preparation

For the caldillo roast the tomatoes with the onion and garlic on a griddle over medium heat. Once roasted, blend with the chipotle. Set aside.
In a deep pan, melt Margarina Primavera® and cook onion and garlic. Add ground beef and cook until it changes color.
Add the tomato puree, cook 3 minutes and add the potatoes, carrots and peas. Add the stew you liquefied, let it boil and add the spices.
Cook over low heat until the liquid has been reduced by half. Rectify seasoning and serve.

PRESENTATION

Serve with corn tortillas.

TIPS

The slower and longer the cooking, the better flavor your picadillo will have, since the flavors are concentrated.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
129
kcal
6.45%
Carbohydrate, by difference
4.2
g
1.4%
Protein
11.9
g
23.8%
Total lipid (fat)
7.4
g
11.38%
100
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Provided by USDA
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