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
- 1 c
- quick-cooking brown rice
- 1/2 tsp
- salt
- 3/4 lb
- ground chicken
- 1 medium
- onion, chopped
- 1 small
- red bell pepper seeded and chopped
- 2
- garlic cloves,minced
- 1 tsp
- ground cumin
- 1 oz
- 16 oz salsa
How to Make Shortcut Chicken Picadillo
- 1Prepare the rice with 1/4 teaspoon of the salt according to package directions, omitting any fat.
- 2Meanwhile, 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.
- 3Add 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
