Shortcut Chicken Picadillo

Shortcut Chicken Picadillo

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NIKKI SMITH

By
@adorefood

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
10 Min
Cook:
15 Min

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

Step-by-Step

  1. Prepare the rice with 1/4 teaspoon of the salt according to package directions, omitting any fat.
  2. 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.
  3. 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.

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