Tuesday, September 30, 2008

Chicken Picadillo/ Taco Meat

This is a quick and simple recipe. It's very versatile and can be used for any recipe that calls for a ground beef mixture. Best of all, it's healthy!! I found this recipe walking through Publix. It was through one of the demonstrations that Apron's was having. So I hope you get to enjoy this as much as I have.


1 tablespoon extra-virgin olive oil
1 lb ground chicken
1/3 cup sliced green olives (drained)
1 1/2 cups tomato sauce
1/3 cup pre-diced onions
1/4 cup raisins (optional)
1 tablespoon minced garlic
1/4 teaspoon taco seasoning if making taco meat, or 1 packet Sazon Goya complete if making picadillo
salt and pepper, if desired


1. Preheat large sauté pan on medium-high 2–3 minutes.
2. Place oil in pan; swirl to coat. Add chicken; cook 5–7 minutes, stirring to crumble meat, or until meat is brown and no pink remains. Meanwhile, chop olives coarsely.

3. Stir in remaining ingredients; cook 6–8 minutes, stirring occasionally, or until flavors are blended and mixture is thoroughly heated.

Final Product: