Chicken Picadillo Chili Recipes

PICADILLO-STYLE CHICKEN

Steps:

• Brown ground chicken, onion, garlic and spices in a skillet. Break up the meat so that it cooks evenly.
• Add tomatoes then mix in apples and olives.
• Put stove on low and let it simmer for about 15 minutes, allowing the flavors to fully marry. Insert a food thermometer into the meat mixture to read at least 165 degrees F.
• Serve over brown rice.
• Serve alongside reverse guacamole. Slice the avocados, coat them in ranch dressing or plain yogurt and roll them in smashed tortilla chips.

PICADILLO STUFFED POBLANO PEPPERS - RECIPE

Steps:

• Heat a pan to medium-high heat and dry toast the ancho peppers on each side until the skins become puffy. Make sure they do not burn. This brings out the oils in the peppers. Set them into a bowl and pour boiling water over them. Let them soak for 20 minutes to soften.
• While the ancho peppers are soaking, heat a large pan to medium heat and add the olive oil. Add the potatoes, onion and peppers and cook them down about 5 minutes to soften.
• Stir in the garlic and ground beef. Break up the ground beef with a wooden spoon and brown it up about 5 minutes or so.
• Stir in the tomato sauce and seasonings and reduce the heat to simmer.
• Remove the stem and seeds from the rehydrated ancho peppers. Add the pepper skins to a food processor along with a bit of the darkened ancho water, about a tablespoon or so. Process until it is very smooth.
• Swirl the ancho paste into the meat mixture and allow it to simmer at least 10 minutes. 20 minutes or longer is better. If you need more moisture, add in a few tablespoons of water or extra tomato sauce.
• While the picadillo is cooking, set your oven to broil. Slice the poblano peppers in half lengthwise and set them onto a lightly oiled baking sheet, skin sides up. Broil them for about 10 minutes, or until the skins char and puff up.
• Remove from the oven and cool slightly. Peel away the skins, then flip the peppers over.
• Fill each poblano pepper half with the picadillo, then bake for another 10 minutes.
• Serve with fresh cilantro, crumbly white cheese and your favorite hot sauce.

*CHICKEN PICADILLO CHILI*

Steps:

• 1. Combine cumin, chili powder, salt and cinnamon. Coat chicken evenly with seasonings. Set aside.
• 2. Heat oil in large cooking pot over medium heat.
• 3. Add onion and cook 5 minutes, stirring occasionally.
• 4. Add cooked chicken and garlic, cook about 3 minutes.
• 5. Stir in tomatoes, corn, beans and salsa, bring to a simmer. Cover and simmer for 15 minutes.
• 6. When serving, add mexican or cheddar cheese on top along with sour cream and tortilla chips.

CHICKEN PICADILLO ENCHILADAS

Steps:

• Preheat oven to 375°F. Heat oil in large skillet over medium-high heat. Add onion and garlic. Sauté until onion is tender, about 4 minutes. Stir in chili powder. Add crushed tomatoes and 4 tablespoons juice from olives. Simmer sauce until flavors blend, about 6 minutes. Season with pepper and more olive juice, if desired.
• Combine chicken, raisins, and olives in large bowl. Mix in 3 cups sauce. Season filling to taste with pepper.
• Spread 1/2 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Heat 1 tortilla directly over gas flame or in hot skillet until just softened, about 10 seconds per side. Place on work surface. Spread 1 tablespoon sour cream in strip in center. Top with 1/3 cup filling. Roll up tortilla. Place enchilada, seam side down, in prepared dish. Repeat, making 11 more enchiladas. Spoon remaining sauce over. Cover dish with foil.
• Bake enchiladas until heated through, about 20 minutes. Uncover; top with dollops of remaining sour cream. Sprinkle with green onions and cilantro.

CHILES RELLENO DE PICADILLO

Steps:

• In a medium skillet, heat the oil over medium heat. Saute the onion and the chiles for 7 to 8 minutes, or until translucent. Add the salt, pepper, and garlic and cook for 2 minutes more, until the aroma of the garlic has been released. Add the diced tomatoes, tomatillos, bay leaves, thyme, epazote, and water. Reduce the heat and simmer uncovered, stirring occasionally, for 15 to 20 minutes, until thickened. Remove from the heat and discard the bay leaves. Cover and set aside until ready to serve.
• To make the picadillo, in a blender, puree the tomatoes with their liquid. In a large heavy skillet, heat the oil over medium heat. Saute the onion with the salt and pepper, stirring occasionally, for about 5 minutes, or until soft. Add the garlic and cook for 2 minutes more. Add the turkey and spread it into an even layer in the pan. Saute, stirring frequently, until light brown. Add the cinnamon, cloves, pureed tomatoes, raisins, and vinegar. Simmer gently, stirring occasionally, until reduced to a thick mass, 30 to 45 minutes. Add the toasted almonds and stir to mix. Cool to room temperature and proceed.
• Make a slit in the side of each roasted chile and carefully scrape out the seeds with your fingers. Place the flour on a plate. In a large mixing bowl, beat the egg whites with the salt to soft peaks. Gently beat in the egg yolks, 1 at a time, and then beat in 1 1/2 tablespoons of the flour. Stop beating as soon as the flour is incorporated. Stuff the chiles with the picadillo, leaving room to re-close the opening, using toothpicks. Roll the chiles in the flour, gently patting off all the excess. In a large heavy skillet, heat about 3/4-inch of vegetable oil over medium-low heat until it registers 375 degrees on an instant-read thermometer. Pick up a chile by its stem and dip into the egg mixture. Lay it into the hot oil and repeat with 3 more chiles. When the chiles are brown underneath, gently roll them over and brown the other side. Drain on paper towels and keep warm in a low oven. Reheat the sauce over low heat while you are frying the chiles. Dip and fry all the remaining chiles, keeping them warm with the others as they are cooked. Ladle about 1/2 cup of the sauce onto each of 6 warm plates, lay 2 chiles on each plate. Top each plate with a few sprigs of parsley and a dollop of crema and serve immediately.

CHICKEN PICADILLO

Steps:

• Place the tomato sauce or tomatoes with a little water in a blender with the onion and blend until smooth.The puree should not be too watery.Set aside.
• Place the chicken breasts in a pot and cover with water and a pinch of salt.Bring to a boil.Meanwhile wash and chop all veggies,giving the chicken plenty of time to do its thing.
• Add the carrots and potatoes to the pot with the chicken(if the chicken still has a long way to go,wait until it is almost done).After about 5 minutes,check for doneness.Remove if they seem soft enough to your liking-remember they need to be firm enough to hold their shape after a brief sautee with the chicken later.If they are still too hard cook a couple more minutes before adding the remaining veggies.
• Add the remaining veggies and cook until done but still somewhat crisp.
• Drain the chicken and veggies(reserving the broth if you wish,it probably won't be very rich if you only used breasts,but you can still use it for cooking veggies,rice etc.).Let the chicken cool until you can handle it comfortably.Shred the chicken,discarding the skin,bones,and any gristle, cartilage and excess fat.
• Heat the oil in a large skillet over medium.Add the reserved tomato puree,and cook for about 5 minutes,stirring often ,until it has concentrated a bit and no longer has a raw flavor.
• Add the chicken,vegetables,chiles,raisins,and almonds.Add vinegar,sugar,and spices to taste.Simmer a few minutes ,until everything is hot and the flavors well melded.
• Serve hot with white rice.

CHICKEN PICADILLO

Steps:

• Prepare the ingredients: chop the peppers, onions, garlic, and tomatoes if you are using fresh and set them aside.
• Add the olive oil to the skillet over medium heat. Add the onions, garlic, and peppers and cook them until they begin to turn soft.
• Add the chicken and cook it until it is almost cooked through - you may need to add a little bit of oil if the chicken is sticking to the pan.
• Stir in 1 tablespoon adobo sauce, 2 tablespoons apple cider vinegar, 1/4 teaspoon coriander, 1/4 teaspoon cumin, and 2 teaspoons oregano.
• Next add 1 1/2 cups diced tomatoes, raisins, and olives - mix everything together.
• Reduce the heat to low and simmer for at least 15 minutes.
• Sprinkle the picadillo with the chopped cilantro, simmer for 5 to 10 minutes longer and serve.