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PrintCuban-style Chicken Picadillo with White Rice
This slow cooker dish is jam-packed with flavourful spices. It’s perfect as an alternative to traditional Mexican chili.
![[+]](/images/uploads/recipes/2010/Nov/12/236_view.jpg)
Cuban-style Chicken Picadillo with White Rice
2 lb
extra lean ground chicken
900 g
2 cups
onion, diced
500 mL
2 cloves
garlic, minced
2 cloves
2 1/2 Tbsp
chili powder
37.5 mL
2 tsp
cumin, ground
10 mL
2 tsp
oregano, dried
10 mL
1 tsp
cinnamon
5 mL
1 tsp
black pepper
5 mL
1
green pepper
1
2
white potatoes
2
1 can
canned black beans, drained
500 mL
1 can
canned diced tomatoes
796 mL
2 Tbsp
demerara brown sugar
30 mL
1/2 cup
red wine
125 mL
or
1/2 cup
chicken broth
125 mL
1/4 cup
red wine vinegar
60 mL
1/4 cup
green olives, sliced
60 mL
1/4 cup
seedless raisins
60 mL
2 cups
white rice
500 mL
1/2 cup
cilantro, fresh, chopped
125 mL
Preparation
Serves 6
Cook time :
6 hours
|
Preparation time :
15 min
Cuban-style Chicken Picadillo with White Rice
1
Sauté ground chicken, diced onion and minced garlic with seasonings in a non-stick skillet. Use the back of a spoon to break up meat. Cook until browned and no pink remains.
2
Meanwhile, dice green pepper and potatoes.
3
Drain and rinse canned beans under cold water. Add these and remaining ingredients, except rice, to slow cooker. Mix well. Cover and cook on low 4-6 hours (or high for 2 hours) until mixture is hot and bubbling.
4
Cook rice according to package directions and garnish with chopped cilantro.
Notes: An easy to make Cuban- style chili with black beans. It is often served with fluffy white rice and fried plantains.
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