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.