A traditional picadillo usually consists of ground beef or pork, but in this easy variation, chicken tenders are featured. The quick-cooking protein is sautéed with onions, garlic, and cumin.
At this point the recipe adds in raisins and olives, but any vegetable mixture would be delicious. The finished dish is served in warmed tortillas. To learn how to make this south of the border crowd-pleaser,
1 tablespoon olive oil
1 pound chicken-breast tenders, thinly sliced
1 medium onion, chopped
1 clove garlic, crushed with press
1/2 teaspoon ground cumin
1 cup salsa
1/4 cup raisins
1/2 cup salad olives or pimiento-stuffed green olives, chopped
4 burrito-size flour tortillas
- In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Add chicken tenders and cook 4 to 6 minutes or until golden, turning tenders over once. Transfer to bowl.
- Reduce heat to medium; add onion to skillet and cook 6 to 8 minutes or until lightly browned. Stir in garlic and cumin; cook 1 minute. Stir in salsa, raisins, olives, and tenders; heat to boiling over medium-high heat.
- Meanwhile, wrap flour tortillas in damp paper towels and microwave on High 1 minute. Serve picadillo with warm tortillas.
- Main Dishes, Poultry