Minced Spicy Chicken
Picadillo de PolloA mixture of minced cooked chicken with onions, tomatoes, chiles, spices, raisins, and olives is used as a filling for such things as Stuffed Chiles with Shredded Spiced Chicken, or as a topping for masa dough snacks called sopes (Masa Shells for Sopes). Chicken picadillo is also a delicious filling for tamales, empanadas, tacos, and more.
Ingrediënten
Makes 4 cups
- 2 chicken breasts half on the bone with skin
- 2 cups canned chicken broth
- 1 tablespoon olive oil
- ½ medium onion finely chopped
- 2 large garlic cloves finely chopped
- 2 medium tomatoes peeled and finely chopped
- 2 jarred pickled jalapeño chiles en escabeche, seeded and finely chopped
- ⅓ cup raisins
- 8 pimiento-stuffed green olives chopped
- ½ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- ¼ teaspoon ground allspice
- ½ teaspoon salt or to taste
- Freshly ground pepper to taste
Instructies
- Put the chicken, skin side down, and chicken broth in a medium saucepan.
- Bring to a boil over medium heat, then reduce heat to low and simmer 12 minutes.
- Turn the chicken over and simmer 10 minutes.
- Cool the chicken in the pan off heat.
- When the chicken is cool enough to handle, separate the meat from the skin and bones and finely chop it into small bits.
- Discard the skins and bones.
- Heat the olive oil in a large skillet over medium heat and cook the onion and garlic, stirring, until softened, 3 to 4 minutes.
- Add the remaining ingredients, except the reserved chicken, and cook, stirring, until the juices have evaporated and the mixture is nearly dry, 6 to 8 minutes.
- Mix in the reserved chicken.
- Transfer to a bowl.
- The chicken picadillo is ready to use as directed in your recipe.
- If made ahead, cool to room temperature, cover and refrigerate up to 3 days, or freeze up to 3 months.
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