PICADILLO
With a green veggie, this makes a meal. You can also use this recipe to make Chiles Rellenos (stuffed peppers)
Provided by Millereg
Categories One Dish Meal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large skillet and, when hot, add the olive oil.
- Add the ground beef, crumbling as you put it in the skillet.
- When lightly browned, add the onions, bell pepper, garlic, and all the spices.
- Cook for 10 minutes, stirring often, and then add the diced potatoes.
- Cover, reduce the heat to medium low and cook for 40 minutes or until the potatoes are tender.
- Add the tomatoes, cover, and simmer for 5 minutes.
- Remove from the heat, put into a bowl and serve over white rice or with hot flour tortillas.
Nutrition Facts : Calories 411.7, Fat 15.3, SaturatedFat 5.2, Cholesterol 73.7, Sodium 675.3, Carbohydrate 41.1, Fiber 6.4, Sugar 5.8, Protein 28.1
CHICKADILLO
Make and share this Chickadillo recipe from Food.com.
Provided by Millereg
Categories Stew
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Melt 1 tablespoon unsalted butter in a large pan over medium heat.
- Add cumin and garlic and sauté until translucent (about 3 minutes).
- Add chicken and sauté 4 to 5 minutes; remove chicken and set aside.
- Wash the pan and return to stove over medium heat add oil and oregano sauté for one minute.
- Add peppers and onion; cook until translucent (about 5 minutes).
- Add the tomatoes, their liquid, the vinegar, olives, raisins, capers, and salt and pepper to taste.
- Reduce heat and simmer for 20 to 25 minutes.
- Return chicken for the last 4 to 5 minutes of cooking time.
- Then add drained garbanzo beans.
- Heat thoroughly.
- Serve over rice.
Nutrition Facts : Calories 476.1, Fat 12.7, SaturatedFat 4.8, Cholesterol 81.1, Sodium 554.7, Carbohydrate 58.8, Fiber 9.2, Sugar 22, Protein 35
CHICKEN PICADILLO
A delicious crowd pleasing dish and ,if not overspiced,very kid friendly.The original recipe was from Frida's Fiesta,and I have changed it very little ,only adding more tomato and a pinch of cayenne as we like it a a little saucier.The vegetables can be precooked as can the chicken,making this a great make ahead dish and also a good way to use up leftovers.When making it with fresh ingredients just throw the potatoes and carrots in with the chicken first ,and add the other vegetables a few minutes before the chicken is ready;this saves on dishes :)
Provided by strangelittlebeast
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Place the tomato sauce or tomatoes with a little water in a blender with the onion and blend until smooth.The puree should not be too watery.Set aside.
- Place the chicken breasts in a pot and cover with water and a pinch of salt.Bring to a boil.Meanwhile wash and chop all veggies,giving the chicken plenty of time to do its thing.
- Add the carrots and potatoes to the pot with the chicken(if the chicken still has a long way to go,wait until it is almost done).After about 5 minutes,check for doneness.Remove if they seem soft enough to your liking-remember they need to be firm enough to hold their shape after a brief sautee with the chicken later.If they are still too hard cook a couple more minutes before adding the remaining veggies.
- Add the remaining veggies and cook until done but still somewhat crisp.
- Drain the chicken and veggies(reserving the broth if you wish,it probably won't be very rich if you only used breasts,but you can still use it for cooking veggies,rice etc.).Let the chicken cool until you can handle it comfortably.Shred the chicken,discarding the skin,bones,and any gristle, cartilage and excess fat.
- Heat the oil in a large skillet over medium.Add the reserved tomato puree,and cook for about 5 minutes,stirring often ,until it has concentrated a bit and no longer has a raw flavor.
- Add the chicken,vegetables,chiles,raisins,and almonds.Add vinegar,sugar,and spices to taste.Simmer a few minutes ,until everything is hot and the flavors well melded.
- Serve hot with white rice.
Nutrition Facts : Calories 474.2, Fat 22.3, SaturatedFat 4.8, Cholesterol 92.8, Sodium 421.3, Carbohydrate 33.8, Fiber 7, Sugar 16.9, Protein 37.1
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