Picadillo De Pollo Recipes
CLASSIC CUBAN-STYLE PICADILLO
Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.
Provided by Amalloch
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
- Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
- Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
- Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g
PICADILLO DE POLLO
Use this recipe to make our Chiles Anchos Rellenos.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 1/2 cups
Number Of Ingredients 15
Steps:
- 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.
PICO DE GALLO
Sometimes when you eat authentic Mexican food, they give you this salsa stuff made with tomatoes, onions, and jalapenos. You can add a squeeze of lime juice to pico de gallo, but I prefer this basic recipe. Once you serve this with your Mexican dish such as tacos, you will want it with all your Mexican dishes!
Provided by Paula Stotts
Categories Appetizers and Snacks Spicy
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.
Nutrition Facts : Calories 21 calories, Carbohydrate 4.7 g, Fat 0.1 g, Fiber 1 g, Protein 0.8 g, Sodium 76.3 mg, Sugar 2.3 g
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- En el aceite , saltea el ajo con la cebolla, el pimentón y el comino. Salpimienta y co-cina por unos 5 minutos.
- Agrega el pollo y séllalo en una sartén por ambos lados. Agrega el vino, cocina hasta que el líquido se empieza a reducir.
- Agrega las pasas, el caldo de pollo y salsa de tomate. Cocina por 15 minutos más, luego agrega el orégano y las aceitunas. Continúa cocinando a fuego medio, revolviendo ocasionalmente por 5 minuto más.
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- Sautee the onions, garlic, pepper and cumin in oil. Salt and pepper to taste, cook for 5 minutes.
- Add the chicken and seal it in a saucepan on both sides. Add the wine and cook until the liquid begins to disappear.
- Add the raisins, the chicken broth and tomato sauce. Cook for 15 more minutes then add the oregano and olives. Continue cooking over medium heat and stir occasionally for 5 more minutes.
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5/5 (14)Total Time 30 minsServings 4Calories 257 per serving
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Garnish with cilantro sprigs, if desired.
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4/5 (5)Servings 4Cuisine MexicanCategory Basic Recipe, Filling
- Heat the oil in a large sauté pan or skillet over medium high heat. Once hot add the onion and cook until soft and translucent, about 3 to 4 minutes. Add the garlic and cook for another minute, until softened. Add the meat, salt, pepper, allspice, cinnamon and cloves, and cook for about 6 to 8 minutes, stirring often, until the meat browns a little and its juices begin to evaporate.
- Add the tomatoes and cook for another 8 to 10 minutes, until they release their juices and soften. Stir in the almonds, olives, pickled jalapeños, capers and raisins, mix well and cook for another 10 or 12 minutes, stirring often, until all the ingredients and flavors are nicely blended. The mixture should be moist but not wet.
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5/5 (1)Category Main DishCuisine MexicanTotal Time 45 mins
- In a sauté pan heat the oil over medium heat. Add onions and fry until soften and transparent. Add chillies and garlic and fry for one minute. Add meat breaking it up as you cook it, until it turns brown (about 5 minutes).
- Add tomato sauce and season with salt, pepper, cumin and the bay leaves. Let the sauce blend it’s flavours to the meat. Then add beef stock until all ingredients are covered. Bring to a boil, cover and cook for about 15 minutes.
- Add potatoes to Picadillo, mix and season with more salt if needed. Let it simmer uncovered taking care that potatoes are immersed into the liquid to allow them to cook (about 10 minutes); if you see there’s no more liquid add a little bit more of beef stock.
- Once potatoes are cooked through, let the picadillo’s sauce reduce to your liking. I like mine a little saucy but you can actually let it evaporate almost completely.
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- Heat the lard over high heat in a large skillet; I use a cast iron frying pan. Add the venison, spreading it out in an even layer. Salt it well. Sear this without touching for 2 to 3 minutes. Then stir well and sear some more. You want the meat to get legitimate browning, not just turning gray. Sometimes this takes 10 minutes or so.
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- Add all the remaining ingredients and stir to combine. Turn the heat down to medium and let this simmer for maybe 5 to 10 minutes, until it is as soupy or as dry as you like.
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