Ground Chicken Picadillo
Like many Filipino dishes, Picadillo is a dish that originated in Spain that has many Latin variations. Picadillo has versions in Cuba, Mexico and yes, the Philippines!
Picadillo is similar to hash and most widely prepared with diced potatoes. Some also make picadillo with sauce or broth that is like a light tomato sauce. My kids, especially my daughter Sofia, loves this dish so much that I make it a couple times a month just for her!
On this night, I wanted to make the non-sauce version with veggies that were already in the fridge and some ground chicken. Although this isn't a traditional recipe, it's a version that makes it easy to make your own too!
I really love my picadillo with raisins (like the Spanish-style) but my kids don't like raisins, so I lost!
I hope you try this recipe and enjoy it!
Ground Chicken Picadillo
- 2-3 tablespoons olive oil
- 1 medium Spanish onion, small diced
- 3 cloves garlic, chopped
- 1/2 pound ground chicken
- 1 1/2 cups diced Idaho potatoes
- 3/4 cup diced carrots
- 1/4 cup diced green bell peppers
- 1/4 cup diced red bell peppers
- 1/4 cup frozen corn
- 1/3 cup frozen peas
- 2 tablespoons soy sauce
- 1 teaspoon Tabasco
- 1 1/2 teaspoon kosher salt
- Freshly cracked black pepper
Heat a pot on medium/high heat with olive oil. Add the onions and garlic and sweat it out for about 4 minutes. Once the onions are translucent, add the ground chicken and saute. With a wooden spoon, break the ground chicken up and mix with onions and garlic.
Then, add the potatoes and carrots. Add about 1/2 teaspoon of salt and some fresh cracked pepper. Let the potatoes and carrots cook together with the ground chicken and onion and garlic. Some liquid will come out of the potatoes and will evaporate. Mix the veggies and ground chicken occasionally to prevent from sticking to the bottom of the pan.
After about 10 minutes, taste the potatoes and see if they're tender. They don't have to be fully cooked, but as long as it's getting soft, it's good.
Now, add the bell peppers and toss again with the rest of the veggies and ground chicken. You may need to turn up the heat a little. Let cook and saute for another 5 minutes.
Add your frozen corn, frozen peas and soy sauce. Toss together and add 1 teaspoon of salt and some fresh cracked pepper. Saute until the corn and peas have cooked through.
Add a couple dashes of Tabasco and taste for seasoning. Turn off heat and serve hot in a bowl with rice.