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Home > Chicken picadillo

Chicken picadillo

Recipe Information

Servings 6
Preparation Time 15 Minutes
Cook Time 25 Minutes
Total Time 40 Minutes
Difficulty Easy
Main Ingredient Chicken
Category Poultry
Meal Dinner
Type Main Dish
Cuisine Latin American
Cooking Method Saut�ing; Stove Top
Diet Low Calorie; Low Fat; Low Cholesterol; Low Carb; Low Sodium; Heart Healthy; High Protein; Diabetes Meal Plan


  • 2 teaspoons olive oil 

  • 1 large yellow onion, finely chopped

  • 1 medium green bell pepper, rinsed and finely chopped

  • 1 medium red bell pepper, rinsed and finely chopped

  • 1 1/2 tablespoons (about 3 cloves) garlic, mashed

  • 12 ounces boneless, skinless chicken breast, cut into thin strips

  • 1/3 cup no-salt-added tomato sauce 

  • 1/3 cup low-sodium chicken broth 

  • 1/3 cup lemon juice 

  • 1/4 teaspoon ground cumin 

  • 2 bay leaves 

  • 1/3 cup water 

  • 1/4 cup golden seedless raisins 

  • 1 tablespoon fresh cilantro, rinsed, dried, and chopped (or substitute 1 teaspoon dried cilantro)

  • 1 tablespoon capers, drained

  • 2 tablespoons green olives, chopped



  • Heat the olive oil in a large saut� pan over medium heat. Add the onion, bell peppers, and garlic, and saut� until the vegetables are soft, about 5 minutes.

  • Add the chicken, and stir-fry for another 5-10 minutes until the chicken is no longer pink inside.

  • Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken.

  • Cover the pan and reduce the heat. Simmer for 10 minutes.

  • Remove the bay leaves; garnish with fresh cilantro, capers, and green olives; and serve.


Nutrition (per serving)

  • Calories: 162 cal

  • Total fat: 5g

  • Saturated fat: 1g

  • Cholesterol: 46mg

  • Sodium: 133mg

  • Potassium: 380mg

  • Carbohydrate: 13g

  • Fiber: 2g

  • Protein: 18g