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Chicken Picadillo

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Ready In: 45 minutes
Serves: 4
Dairy-freeGluten-freeLow Added Sugar
Both sweet and spicy, this tasty dish is sure to please the whole family.

What you'll need

Cutting board
Sharp knife
Measuring cups
Measuring spoons
Large skillet
Spatula or spoon


Serves 4
1 pound Ground Chicken
1 1/2 cups Onion chopped
1 1/2 cups Chayote Squash chopped
1 cup Bell Pepper chopped (or use poblano pepper)
1/3 cup Pimento Stuffed Green Olives chopped
1/4 cup Raisins
1/4 cup Water
1 tablespoon Chili Powder
1 teaspoon Ground Cumin
1/4 teaspoon Cinnamon
14 ounces Diced Tomatoes


1.In a large nonstick pot or skillet, brown chicken over medium-high heat for 5 minutes, breaking it up with the back of a spoon.
2.Add all remaining ingredients and bring to a boil.
3.Reduce heat to medium-low and cover. Let simmer for 20 minutes.
4.Serve hot.

Chef's Tips

  • To make stuffed peppers, spoon picadillo mixture into poblanos or bell pepper halves. Cover with foil and bake until peppers are tender.

Nutrition Facts

Serving Size 1.50 cup

Serving Per Container 4

Amount Per Serving
Calories 230
% Daily Value*
Total Fat 9 g12%
Saturated Fat 2.5 g13%
Sodium 390 mg17%
Total Carbohydrate 23 g8%
Dietary Fiber 6 g21%
Protein 17 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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