Puerto Rican Picadillo Recipe
This Puerto Rican picadillo recipe is loaded with authentic flavor and made healthier by using ground turkey in place of beef.
Servings: 4
Calories: 254kcal
Ingredients
- 1 ½ tablespoon olive oil
- ½ red bell pepper thinly diced
- ½ green bell pepper thinly diced
- ½ onion thinly diced
- 3 tbsp sofrito
- 1 lb ground chicken breast
- 1 ½ teaspoon adobo divided
- 8 oz tomato sauce
- ¼ teaspoon salt
- ½ teaspoon oregano
- ¼ teaspoon cilantro
- ¼ cup pitted green olives
- ½ cup chicken broth
Instructions
- In a large skillet, saute the bell peppers and onions in olive oil for 3 to 4 minutes until slightly softened.
- Add the sofrito and saute for 2 minutes.
- Add the ground chicken and ½ teaspoon of adobo and saute for 4 to 7 minutes until browned.
- Add the tomato sauce, ¼ teaspoon salt, ¾ teaspoon garlic powder, ½ teaspoon oregano, ¼ teaspoon cilantro, and 1 teaspoon adobo, and stir well.
- Add the chicken broth and olives, cover, and cook for 7 to 10 minutes, stirring occasionally.
Video
Notes
Storage
- Refrigerate leftovers for up to 3 days in an airtight container.
- This recipe can be frozen for up to 3 months in an airtight, freezer-safe container.
- To reheat, defrost overnight in the refrigerator if frozen. Then, cook over medium-low in a saucepan until heated through or microwave at 1- minute intervals.
- It's SO important not to overcook your chicken. It's already very lean, so overcooking it will make it extremely dry and rubbery.
- The chicken is done as soon as it's no longer pink.
- Cook the vegetables until just tender so they don't get mushy as the rest of the dish cooks.
Nutrition
Calories: 254kcal | Carbohydrates: 7g | Protein: 21g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 1046mg | Potassium: 853mg | Fiber: 2g | Sugar: 4g | Vitamin A: 809IU | Vitamin C: 36mg | Calcium: 32mg | Iron: 2mg
