shortcut chicken picadillo
(1 RATING)
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.
No Image
prep time
10 Min
cook time
15 Min
method
---
yield
4 serving(s)
Ingredients
- 1 cup quick-cooking brown rice
- 1/2 teaspoon salt
- 3/4 pound ground chicken
- 1 medium onion, chopped
- 1 small red bell pepper seeded and chopped
- 2 - garlic cloves,minced
- 1 teaspoon ground cumin
- 1 ounce 16 oz salsa
How To Make shortcut chicken picadillo
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Step 1Prepare the rice with 1/4 teaspoon of the salt according to package directions, omitting any fat.
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Step 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.
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Step 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.
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