Chicken and Chorizo Picadillo
Every Latin American country seems to have their own version of picadillo. Traditionally with beef, and often with potatoes, this is my current favorite version. I usually serve over rice with beans, but sweet potatoes would also complement this dish.
Ingredients
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup onion, chopped
- 1 medium bell pepper, chopped
- 1 lb ground chicken
- 1/2 lb chorizo
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp ground cumin
- 1 14 ounce can, no-salt diced tomatoes, drained
- 2 tbsp tomato paste
- 1/2 cup sliced green olives
- 2 tbsp olive brine
- 2 tbsp water
- 2 tbsp raisins
- 1 cup cilantro, chopped
Instructions
- Heat a large skillet over medium-high heat. Add olive oil and then sauté garlic, onion and bell pepper for 5 minutes.
- Add ground chicken and chorizo to pan and break into small pieces while browning--about 5 minutes.
- Add spices and cook stirring for one minute. Add tomatoes, paste, olives, olive brine, water and raisins. Mix and reduce heat to medium-low.
- Simmer, uncovered for 20-25 minutes, stirring occasionally. Liquid should reduce while cooking.
- Stir in chopped cilantro and serve.