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ALToM: Picadillo Chicken

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.
Prep Time5 mins
Cook Time27 mins
Total Time32 mins
Cuisine: Mexican
Servings: 6
Calories: 193kcal
Author: Skinnymixers

Ingredients

  • chicken breast
  • white onion
  • fresh garlic
  • dried raisins
  • green olives
  • whole clove
  • dried oregano
  • coriander powder
  • cumin powder
  • tomato paste
  • blanched almond meal

Instructions

  • This book is exclusively in 'A Little Taste of Mexico'. Buy Now.

Notes

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

Nutrition

Serving: 159g | Calories: 193kcal | Carbohydrates: 4.9g | Protein: 27g | Fat: 6.6g | Saturated Fat: 1.3g | Sodium: 330mg | Sugar: 4.3g