Picadillo chicken is traditionally used in Mexico as a stuffing recipe for chillies, tortillas and empanadas and will be loved by the whole family. This is a healthy and flavor-packed shredded chicken recipe that has plenty of uses – try it cold for lunches too.
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This recipe has a mild 1 chilli rating. There are Low Carb serving suggestions in the book. Vegan/ Vegetarian Variation - Thank you to Jasmine McCarty for the conversion Instead of chicken use a large tin of young jackfruit (sometimes labeled as green jackfruit) and drain and press dry Add to mixer bowl instead of chicken as per step one. Add salt, pepper and 250 grams water Follow recipe as per original The jackfruit is even more amazing when replacing the pulled pork! I marinate the jackfruit in the sauce combined with the dry rub mixed through for 2 hours then cook off a bit 15min/100/slow speed mc off Drain and pull apart as per the pork