Cuban chicken picadillo recipe
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4 pieces of tomato
1/4 piece of onion
1 clove garlic
1/4 cup of marinated chipotle chile
2 spoons of Margarine 190 g
1/4 piece of finely chopped onion
1 garlic clove finely chopped
500 grams of ground chicken meat
1/2 cup tomato puree
2 pieces of potato girls, peeled and cut in cubes
2 pieces of carrot cut into cubes
1/3 cup pea
1 tablespoon ground cumin
2 bay leaves
1 tablespoon dried oregano
enough salt and pepper


For the caldillo roast the tomatoes with the onion and garlic on a griddle over medium heat. Once roasted, blend with the chipotle. Reservation.

In a deep pan, melt Margarina and cook onion and garlic. Add ground beef and cook until it changes color.

Add the tomato puree, cook 3 minutes and add the potatoes, carrots and peas. Add the stew you liquefied, let it boil and add the spices.

Cook over low heat until the liquid has been reduced by half. Rectify seasoning and serve.