Cuban-Style Chicken Picadillo

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    cuban-style chicken picadillo

    Recipe by Jackie Newgent, RDN

    • 4Servings

    Ingredients

    • 1 chopped onion
    • 1 1/2 tsp. ground cumin
    • 2 tbsp. olive oil
    • 14 thawed chopped roasted tomato halves
    • 8 thawed chopped roasted chicken thighs
    • 1 1/4 cups chicken stock
    • 8 sliced large pimiento-stuffed olives
    • 1/3 cup raisins
    • 4 cups cooked quinoa
    • 1 tsp. ground turmeric
    • Fresh parsley leaves

    Preparation

    1. Make the Big Batch Roasted Chicken Thighs & Tomatoes. For this recipe, portion out 8 chopped chicken thighs and 14 chopped tomato halves.

    2. In large saucepan over medium-high, cook onion and cumin in oil, stirring often, until onion softens, about 5 minutes. Add next 5 ingredients; cook picadillo over medium until thickened, about 30 minutes; season. In large bowl, mix quinoa and turmeric; season. Top quinoa with picadillo and parsley.