CHICKEN PICADILLO
- 20m Prep Time
- 40m Cook Time
- 1h 0mReady In
A lighter version of classic picadillo made with ground chicken, fresh tomatoes, yucca, and tequila instead of red wine. Served with cauliflower rice.
Ingredients
- 1 small pumpkin peeled, seeded, and diced into 1-inch cubes
- 5 tbsp coconut oil divided
- 1 1/2 lbs organic ground chicken
- 1 tbsp coconut sugar
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 1 medium yellow onion peeled and diced into ¼-inch cubes
- 4 clove garlic minced
- 1 tbsp ground cumin
- 1 tsp ground allspice
- 1 poblano chile pepper seeded and diced into ¼-inch cubes
- 3/4 cup blanco tequila
- 1 cup diced plum tomatoes cut into ¼-inch cubes
- 1/2 cup pimento-stuffed Spanish green olives sliced
- 1/4 cup capers drained
- Additional sea salt and freshly cracked black pepper to taste
- 1 medium head of cauliflower
- 1 tbsp coconut oil
- 1/4 cup carton coconut milk beverage
- Juice and zest of 1 lime
- 1 bunch fresh cilantro leaves finely chopped
- Salt and pepper to taste
Nutrition (per serving, estimated)
Estimated based off 11 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 295 mg
- Iron: 4.69 mg
- Magnesium: 90.9 mg
- Phosphorus: 547 mg
- Potassium: 1611 mg
- Zinc: 4.39 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/2 lbs organic ground chicken
- 1 tbsp coconut sugar
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 1 tbsp ground cumin
- 1 tsp ground allspice
- 3/4 cup blanco tequila
- 1 medium head of cauliflower
- 1 tbsp coconut oil
- 1/4 cup carton coconut milk beverage
- Juice and zest of 1 lime
Prepare
- 1 small pumpkin, peeled, seeded, and diced into 1-inch cubes
- 5 tbsp coconut oil, divided
- 1 medium yellow onion, peeled and diced into ¼-inch cubes
- Mince 4 clove garlic
- 1 poblano chile pepper, seeded and diced into ¼-inch cubes
- 1 cup diced plum tomatoes, cut into ¼-inch cubes
- Slice 1/2 cup pimento-stuffed Spanish green olives
- Drain 1/4 cup capers
- Additional sea salt and freshly cracked black pepper, to taste
- 1 bunch fresh cilantro leaves, finely chopped
- Salt and pepper, to taste
Let's Cook
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Step 1.
Preheat the oven to 375°F. Toss the cubed pumpkin with 2 tablespoons of coconut oil. Spread the pumpkin on a greased nonstick baking sheet and roast until just fork tender, about 15-20 minutes. Remove from oven and allow to cool slightly.
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Step 2.
While the pumpkin roasts, in a large sauté pan, brown the ground chicken with 1 tablespoon of the coconut oil over medium-high heat. Add the coconut sugar, sea salt, and cracked black pepper. Once cooked, using a slotted spoon, remove the ground chicken from the pan to a plate lined with paper towels.
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Step 3.
Return the pan to heat and add the remaining 2 tablespoons oil. Add the onion and cook until soft, about 3 to 4 minutes. Add the garlic and cook until almost turning golden brown, about 1 minute. Add the ground cumin, ground allspice, and poblano pepper. Cook for 2 to 3 more minutes before folding in the roasted pumpkin pieces.
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Step 4.
Add the cooked ground chicken back into the pan. Deglaze the pan by adding the tequila. Be careful—it may flame up momentarily from the alcohol content! Once the tequila has reduced and the raw alcohol has cooked out, about 5 minutes, add the tomatoes, olives, and capers. Continue to cook over medium heat, stirring occasionally until the sauce thickens, about 5-7 minutes more. Taste and adjust seasoning if needed.
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Step 5.
While the picadillo simmers, prepare the cauliflower rice: Peel back the tough leaves from the cauliflower and cut the head into florets. Add the florets to a food processor and pulse until the cauliflower reaches the size and consistency of rice.
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Step 6.
Heat the coconut oil in a large sauté pan over medium heat. Add the riced cauliflower and cook for 5 minutes until slightly tender, stirring frequently so it doesn’t brown. Add the coconut milk, lime juice, and zest. Reduce heat to low and cook until most of the liquid has evaporated and the cauliflower rice is tender but not mushy. Fold in the chopped fresh cilantro and season with salt and pepper to taste.