Picadillo De Pollo Mexico
A flavorful Mexican dish featuring tender chicken, aromatic spices, sweet raisins, and olives, wrapped in warm tortillas—perfect for a hearty, savory meal with vibrant flavors.
Ingredients
- 1 lb. boneless chicken breast, cut into 1/2-inch cubes ⓘ
- 1 cup chopped onions ⓘ
- 2 cloves garlic, minced ⓘ
- 1 cup chopped tomato ⓘ
- 1/2 cup raisins ⓘ
- 6 pimento-stuffed green olives, halved ⓘ
- 2 teaspoons seeded and finely chopped jalapeno peppers ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 8 flour tortillas ⓘ
Instructions
- Coat a large nonstick skillet with nonstick spray and warm the pan over medium high heat for 1 minute.
- Add the chicken, onions, and garlic and cook, stirring frequently, until the chicken is lightly browned and cooked through.
- Stir in the tomato, raisins, olives, peppers, cinnamon, and cloves.
- Bring the mixture to a boil and cook, stirring occasionally, until most liquid has evaporated, about 5 minutes.
- Spoon the mixture down the center of each warm tortilla.
- Roll up the tortillas and serve.
Tips & Substitutions
For extra flavor, marinate the chicken in lime juice and spices before cooking. You can substitute ground turkey or beef for the chicken if desired. If you prefer a milder dish, reduce the amount of jalapenos or omit them entirely. Consider adding diced bell peppers for added color and sweetness. This dish is versatile and can easily be transformed into Mexican Chimichangas by wrapping the filling in tortillas and frying them.
Serving Suggestions
Serve these delicious Picadillo De Pollo with a side of Mexican rice or refried beans for a complete meal. Garnish with fresh cilantro, avocado slices, or a dollop of sour cream for added richness. These tortillas are also fantastic when paired with Cilantro Soup for a light and refreshing contrast. For a fun twist, consider serving them with quick Mexican chicken casserole on the side.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat until heated through, or microwave in 30-second intervals until hot. You can also freeze the filling for up to 2 months; just be sure to cool it completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Picadillo De Pollo Mexico contains roughly 823 calories, with 16g protein, 232g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (462% of the Daily Value), calcium (154% of the Daily Value), and iron (139% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 677mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat in this recipe?
Yes, you can easily substitute ground turkey, beef, or even pork for the chicken. Just adjust the cooking time to ensure the meat is thoroughly cooked. Different meats will lend their unique flavors to the dish, making it adaptable to your preferences.
Is this recipe spicy?
The spiciness of this dish can be adjusted based on the amount of jalapeno peppers you use. If you prefer a milder flavor, consider using fewer jalapenos or removing the seeds. Additionally, serving with sour cream can help balance the heat.
Can I make this dish ahead of time?
Yes, you can prepare the filling in advance and store it in the refrigerator for up to 2 days. When ready to serve, simply warm it up and fill the tortillas. This makes it a great option for busy weeknights or meal prepping for the week.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).