Chicken Picadillo with Tomatoes, Raisins, and Olives

Why You’ll Love This Recipe

• Savory-sweet and gently spiced: tender ground chicken with tomatoes, raisins, and olives gives you layers of flavor in every bite.
• Versatile main dish: serve it over fluffy rice, tuck it into warm tortillas, or spoon into lettuce cups for a lighter option.
• Weeknight-friendly: one skillet, simple ingredients, and about 40 minutes from start to finish.
• Great for meal prep: reheats beautifully and tastes even better the next day as the flavors deepen.

Grocery List

• Produce: 1 yellow onion, 1 red bell pepper, 3 cloves garlic, 1 small bunch fresh cilantro (optional), 2 limes (optional)
• Dairy: Queso fresco or crumbled feta, and/or sour cream for serving (optional)
• Pantry: Olive oil, ground chicken, kosher salt, black pepper, ground cumin, dried oregano, ground cinnamon, smoked or sweet paprika, tomato paste, canned crushed tomatoes, chicken broth, raisins, pimiento-stuffed green olives, bay leaf, apple cider vinegar, white rice, tortillas (corn or flour), sugar (optional, for balancing acidity)

Full Ingredients

For the Chicken Picadillo

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped (about 1 1/2 cups)
• 1 medium red bell pepper, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 1/4 pounds (570 g) ground chicken (preferably dark meat or a mix of dark and white)
• 1 1/4 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano (Mexican oregano if you have it)
• 1/4 teaspoon ground cinnamon
• 1 teaspoon smoked paprika (or sweet paprika if you prefer)
• 2 tablespoons tomato paste
• 1 cup (240 ml) canned crushed tomatoes
• 1/2 cup (120 ml) chicken broth (low sodium)
• 1/3 cup (50 g) raisins (golden or regular)
• 1/3 cup (50 g) pimiento-stuffed green olives, sliced
• 1 bay leaf
• 1 tablespoon apple cider vinegar (or red wine vinegar)
• 1/2–1 teaspoon sugar, only if needed to balance acidity

For Serving (Choose One or Both)

• 3–4 cups cooked white rice (such as long-grain or jasmine)
• 8–12 small corn or flour tortillas, warmed

Optional Garnishes

• Chopped fresh cilantro
• Lime wedges
• Crumbled queso fresco, cotija, or feta
• Sour cream or plain yogurt
• Extra sliced green olives

Step-by-Step Instructions

Step 1: Prep your ingredients

Before you start cooking, set yourself up for success. Finely chop the onion and red bell pepper so they soften quickly and melt into the sauce. Mince the garlic. Slice the pimiento-stuffed olives and measure out the raisins. In small bowls, measure the cumin, oregano, cinnamon, and paprika so you can add them all at once.

Have the ground chicken ready and gently break it up in its package with a fork; this makes it easier to brown evenly. Open the canned crushed tomatoes and have your chicken broth and vinegar nearby. This way, once you begin cooking, everything moves smoothly and you are not scrambling while things are on the heat.

Step 2: Sauté the aromatics

Place a large, deep skillet or sauté pan (10–12 inches wide) over medium heat (about 325–350°F / 160–175°C surface temperature). Add the olive oil and let it heat for 1–2 minutes until it shimmers. Add the chopped onion and red bell pepper along with a pinch of salt.

Cook, stirring occasionally, for 5–6 minutes until the vegetables are softened and starting to turn translucent but not browned. Add the minced garlic and cook for 30–60 seconds more, just until fragrant. Avoid browning the garlic, as it can become bitter.

Step 3: Brown the ground chicken

Add the ground chicken to the skillet, breaking it up with a wooden spoon or spatula into small crumbles. Sprinkle with the 1 1/4 teaspoons kosher salt and 1/2 teaspoon black pepper. Increase the heat slightly to medium-high so the chicken can brown rather than steam.

Cook for 5–7 minutes, stirring and breaking up any large clumps, until the chicken is no longer pink and you see light golden-brown spots on some pieces. Browning adds a lot of flavor, so give it a moment to sit undisturbed between stirs to get some color.

Step 4: Add spices and tomato paste

Reduce the heat back to medium. Sprinkle the ground cumin, dried oregano, ground cinnamon, and smoked (or sweet) paprika over the chicken mixture. Stir well to coat the meat and vegetables evenly with the spices, and cook for about 1 minute. This brief toasting helps wake up the spices and deepen their flavor.

Add the tomato paste and stir it into the mixture. Cook another 1 minute, letting the tomato paste darken slightly. This step cooks off its raw taste and builds a richer base for your picadillo.

Step 5: Build the sauce and add raisins and olives

Pour in the crushed tomatoes and chicken broth, stirring to combine and scraping up any browned bits from the bottom of the pan. The mixture will look saucy at this point, which is what you want. Stir in the raisins, sliced green olives, and the bay leaf until everything is evenly distributed.

Bring the mixture up to a gentle simmer over medium heat. Once simmering, reduce the heat slightly (to medium-low) to maintain a soft bubble. Cook uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens and clings to the chicken. The raisins will plump, the olives will mellow, and the flavors will meld together.

Step 6: Finish and adjust the seasoning

Remove the bay leaf and discard it. Stir in the apple cider vinegar. Taste the picadillo and adjust the seasoning: add a pinch more salt if needed, more black pepper for a little bite, or an extra teaspoon or two of vinegar if you prefer more brightness.

If the sauce tastes a bit too tangy from the tomatoes and vinegar, stir in 1/2 teaspoon sugar and taste again. Add up to 1 teaspoon total, only as needed, to balance the flavors without making the dish sweet. The finished picadillo should be thick, glossy, and scoopable, not soupy. If it seems too wet, simmer for a few extra minutes; if too dry, add a splash of broth or water.

Step 7: Serve over rice or in tortillas

Once the chicken picadillo tastes just right, turn off the heat. If using, stir in a small handful of chopped cilantro. Fluff your cooked rice with a fork and warm your tortillas (in a dry skillet over medium heat for about 30 seconds per side, or wrapped in foil in a 300°F / 150°C oven for 5–10 minutes).

To serve, spoon a generous portion of picadillo over bowls of hot rice, or into warm tortillas for tacos, burritos, or wraps. Garnish with extra cilantro, lime wedges, crumbled queso fresco, sour cream, and more sliced olives if you like. Serve immediately while hot and enjoy.

Pro Tips

• Use darker ground chicken for more flavor. A mix that includes thigh meat stays juicier and holds up better to simmering than very lean breast-only ground chicken.
• Chop vegetables finely. Small, even pieces of onion and bell pepper soften and blend into the sauce, giving you a silky, cohesive mixture rather than big chunks.
• Brown, then simmer. Take the time to brown the chicken lightly before adding liquids. Those browned bits on the bottom of the pan are pure flavor and make the sauce taste richer.
• Balance sweet and tangy. Raisins and cinnamon add gentle sweetness, while olives and vinegar bring briny, tangy notes. Taste at the end and adjust vinegar and (if needed) a pinch of sugar so no one flavor dominates.
• Make it your own heat level. If you enjoy spice, add a minced jalapeño with the bell pepper or a pinch of red pepper flakes with the dry spices.

Variations

• Vegetable-packed picadillo: Add 1 small diced carrot and 1 small diced potato in Step 2 with the bell pepper. Cook until just starting to soften before adding the chicken and continuing the recipe. You may need to add an extra 1/4 cup (60 ml) broth while simmering.
• Turkey or beef picadillo: Substitute ground turkey or lean ground beef for the chicken in the same amount. For beef, you may want to drain off some fat after browning if there is a lot, then continue with the recipe.
• Low-carb serving idea: Skip the rice and tortillas and serve the picadillo over cauliflower rice or in romaine or butter-lettuce cups for a lighter, grain-free meal.

Storage & Make-Ahead

Let the picadillo cool to room temperature, then transfer it to an airtight container and refrigerate for up to 4 days. The flavors deepen as it sits, making it excellent for meal prep and leftovers. To reheat, warm gently in a covered skillet over medium-low heat, adding a splash of water or broth if it seems too thick, until heated through (about 5–7 minutes), or microwave in 45–60 second bursts, stirring in between.

For longer storage, you can freeze the cooked picadillo. Place cooled portions in freezer-safe containers or zip-top bags (remove as much air as possible) and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Rice and tortillas are best prepared fresh, but cooked white rice also freezes well if cooled quickly and stored in portions.

Nutrition (per serving)

Approximate values for 1 of 4 servings of chicken picadillo (without rice, tortillas, or optional toppings): about 285 calories; 20 g protein; 15 g fat; 17 g carbohydrates; 2 g fiber; 10 g sugars; 600 mg sodium. Numbers will vary based on the exact brands of broth, olives, and tomatoes used, and on how much extra salt or sugar you add.