Chicken Picadillo with Garlic Roasted Peppers

  • Currently 4/5
Yields 4 servings
1 lb ground chicken
1 tbsp minced garlic
1/3 cup pre-diced onions
4 medium bell peppers (green, yellow, orange and red)
4 medium flour tortillas
1/3 cup sliced green olives
1 1/2 cups low-sodium tomato sauce
2/3 cup mojo marinade
1 tbsp extra-virgin olive oil
cooking spray
1/4 tsp cayenne pepper
1/4 cup raisins
1. Place oven rack 6 inches from broiler, then preheat oven on broil. Line a baking sheet with nonstick foil and set aside.
2. Cut peppers lengthwise into quarters; remove seeds and membranes. Place in medium bowl and stir in mojo until peppers are evenly coated. Let stand 5 minutes, turning occasionally, to marinade.
3. Meanwhile, preheat large saute pan on medium high for 2-3 minutes. Place oil in the pan; swirl to coat.
4. Add chicken; cook 5-7 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
5. While chicken is browning, chop olives coarsely.
6. Stir in the tomato sauce, onions, raisins, minced garlic, and cayenne pepper; cook 6-8 minutes, stirring occasionally , or until all flavors are blended and mixture is throughly heated.
7. While the picadillo mixture is cooking, arrange the peppers in a single layer on baking sheet. Pour remaining mojo over peppers; then coat top of peppers with cooking spray. Broil 3-4 minutes or until peppers begin to brown.
8. Turn peppers over, broil 3 more minutes or until tender.
9. Meanwhile, wrap tortillas in paper towel and microwave on high 30-45 seconds or until warm.
10. Spoon picadillo into tortillas and serve with peppers.
The peppers can be marinaded overnight for more flavor; just place in large zip-top bag and refrigerate.

This meal pairs nicely with fried plantains and flan for dessert.

White rice can replace the tortillas if you like.

shawna laufer

Member since Sep 2007

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