This is my take on a traditional Picadillo, a spiced ground meat dish typically served alongside rice. I’ve replaced the traditional red meat with organic chicken, and serve the spiced filling wrapped in a collard green with avocado, chives, pickled veggies, and a super fresh cilantro yogurt dressing.
Serves 4-5
Ingredients
Spiced Chicken Picadillo
2 T. olive oil
1 red bell pepper, chopped
1 yellow onion
3 cloves garlic, minced
1 lb. organic ground chicken breast
1 t. salt
1 t. pepper
1 t. paprika
1 t. cumin
1/8 t. cayenne pepper
1 heaping T. fresh oregano, finely chopped
1 can diced tomatoes
3/4 c. water
Cilantro Dressing
1 c. greek yogurt
2 cloves garlic
1 bunch fresh cilantro
2 limes
Serve with…
pickled red onion
pickled red cabbage
collard greens
avocado
chives
Directions
To make the cilantro yogurt dressing, blend yogurt, cilantro, lime juice, and garlic until smooth. Set aside.
Place all spices in a small dish and mix well. Set aside.
Coat a saucepan with olive oil and place on medium heat. Add yellow onion and bell pepper and sauté 3-4 minutes until onion begins to look translucent. Add chopped garlic and sauté for 5-6 minutes. Then increase heat to medium-high, add ground chicken, break apart with a spatula, continue to cook for about 5 minutes, until the chicken has cooked and is no longer pink.
Add spice mix and stir well for about a minute, until mixture is fragrant. Add tomatoes ands stir gently. Reduce heat to medium and simmer, uncovered for about 15-20 minutes, until all liquid has been absorbed. Remove from heat.
Serve picadillo mixture in a collard green with sliced avocado, pickled onions or cabbage, chives, and cilantro dressing. Enjoy!
