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Chichadillo (Chicken Picadillo)

Chichadillo in a bowl

1 pound chicken breast, boneless, skinless, cut into thin strips
2 teaspoons olive oil
1 large yellow onion, finely chopped
1 medium green pepper, finely chopped
1 medium red pepper, finely chopped
3 cloves garlic, mashed
1/3 cup no-salt-added tomato sauce
1/3 cup low-sodium chicken broth
1/3 cup fresh lemon juice
1/3 cup water
¼ teaspoon ground cumin
2 bay leaves
¼ cup golden raisins


Fresh cilantro leaves
1 tablespoon capers, drained
2 tablespoons green olives, chopped

  1. Heat the olive oil in a large skillet over medium heat. Add the onion, peppers, and garlic, and sauté until the vegetables are soft, about 5 minutes.
  2. Add the chicken and stirfry for another 5 to 10 minutes, until the chicken has cooked through.
  3. Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken.
  4. Cover the pan and reduce the heat. Simmer for 10 minutes or until the chicken is tender.
  5. Remove the bay leaves and serve with brown rice and black beans. Garnish with fresh cilantro, capers, and olives.

Yield: 6 servings
Serving Size: ¾ cup
Calories 162
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 46 mg
Sodium 133 mg
Total Fiber 2 g
Protein 18 g
Carbohydrates 13 g
Potassium 380 mg

Recipe Source: Delicious Heart Healthy Latino Recipes/Platillos latinos sabrosos y saludables

Last Updated: February 13, 2013

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