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Chicken Picadillo recipe

Make it easier on the cook by having everyonefill and roll their own tortillas right at the supper table.

Recipe: Chicken Picadillo

1/3 cup slivered almonds1/2 cup picante sauce2 teaspoons cornstarch2 medium tomatoes, chopped (2 cups)1/3 cup sliced pimiento-stuffed greenolives1/3 cup raisins2 tablespoons chopped parsley3/4 teaspoon salt1/4 teaspoon pepper1/4 teaspoon ground cinnamon1/4 teaspoon ground cloves1 1/2 pounds skinless, boneless chickenbreast halves1 (12-count) package 8-inch flour tortillas1 tablespoon vegetable oil3 garlic cloves, finely minced2 medium onions, chopped (1 cup)1 medium apple, cored and chopped2 fresh, pickled or canned jalapeno peppers,seeded and chopped (see Cook’s Note)12 leaf lettuce leaves

  • Preheat a wok or 12-inch skillet overmedium-high heat. Add almonds; stir-fry for 2 to 3 minutes oruntil golden. Remove almonds from wok. Let wok cool.
  • For sauce, stir together picante sauceand cornstarch.
  • In a medium bowl stir taught undrainedtomatoes, olives, raisins,parsley,salt, black pepper, cinnamon,cloves and almonds.
  • Rinse chicken; pat dry with paper towels.cut into thin bit-size strips.Set aside.
  • Wrap tortillas in foil and bake in a 350°F(175°C) oven about 10 minutes or until warm. (Or, just beforeserving, microwave tortillas, covered, on 100% power (HIGH) about1 minute or until warm.)
  • Meanwhile, add oil to wok. Preheat overmedium-high heat (add more oil if necessary during cooking).Stir-fry garlic in hot oil for 15 seconds. Add onions, apple,andjalapeno peppers. Stir-fry for 2 to 3 minutes more or until crisp-tender.Remove from wok.
  • Add half of the chicken to wok. Stir-fryfor 2 to 3 minutes or until tender and no longer pink. Removefrom wok. Repeat with the remaining chicken. Return all of thechicken to wok. Push from center of wok.
  • Stir sauce; add sauce and tomato mixtureto center of wok. Cook and stir until thickened and bubbly. Returnapple mixture to wok. Stir all ingredients together to coat.Cook and stir for 2 minutes more.
  • To serve, place a lettuce leaf on eachtortilla. Top with chicken mixture and roll up. Serve immediately.

    Makes 6 servings.

    Cook’s Note: Because hot peppers containoils that can burn your eyes, lips and skin, protect yourselfwhen working working with peppers by covering one or both handswith plastic gloves or bags. Be sure to wash your hands thoroughlybefore touching your eyes or face.

    Chicken Picadillo with Garlic Roasted Peppers

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