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chicken picadillo

Prep Time:



Cook Time:





About the Recipe

this zesty one-pot meal is easy to throw together on a busy weeknight


2 tsp olive oil

1 large yellow onion, finely chopped

1 medium green bell pepper,

rinsed and finely chopped

1 medium red bell pepper, rinsed

and finely chopped

1� Tbsp garlic, mashed (about 3 cloves)

12 oz boneless, skinless chicken

breast, cut into thin strips

1/3 C no-salt-added tomato sauce

1/3 C low-sodium chicken broth

1/3 C lemon juice

� tsp ground cumin

2 bay leaves

1/3 C water

� C golden seedless raisins

For garnish:

1 Tbsp fresh cilantro, rinsed, dried,

and chopped (or substitute

1 tsp dried coriander)

1 Tbsp capers, drained

2 Tbsp green olives, chopped


1 Heat olive oil in a large saut� pan over medium heat.

Add the onion, bell peppers, and garlic, and saut�

until vegetables are soft, about 5 minutes.

2 Add the chicken, and stir fry for another

5�10 minutes, until chicken is no longer pink inside.

3 Add the tomato sauce, chicken broth, lemon juice,

cumin, bay leaves, water, and raisins to the

vegetables and chicken.

4 Cover the pan, and reduce the heat. Simmer for

10 minutes.

5 Remove the bay leaves, and garnish with fresh

cilantro, capers, and green olives, and serve.

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