Shortcut Chicken Picadillo
By
NIKKI SMITH
@adorefood
1
In Cuba where my boyfriend is from, they serve picadillo with black bean and ground beef. I decide to change it up a little and use chicken for a healthier version.
Ingredients
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1 cquick-cooking brown rice
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1/2 tspsalt
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3/4 lbground chicken
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1 mediumonion, chopped
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1 smallred bell pepper seeded and chopped
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2garlic cloves,minced
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1 tspground cumin
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1 oz16 oz salsa
How to Make Shortcut Chicken Picadillo
- Prepare the rice with 1/4 teaspoon of the salt according to package directions, omitting any fat.
- Meanwhile, spray a large nonstick skillet with canola nonstick spray and set over med-high heat. Add the chicken and cook, stirring frequently to break it up, until browned and cooked through, about 5 minutes.
- Add the onion , bell pepper, garlic, and cumin, cook stirring occasionally, until the vegetables are softened, about 4 minutes. Stir in the salsa and then the remaining 1/4 teaspoon salt; cook until heated through and slightly thickened, about 2 minutes. Serve the picadillo over rice.
About Shortcut Chicken Picadillo
Course/Dish: Chicken Other Main Dishes
