Chickadillo Recipes

CHICKADILLO

Steps:

• Melt 1 tablespoon unsalted butter in a large pan over medium heat.
• Add cumin and garlic and sauté until translucent (about 3 minutes).
• Add chicken and sauté 4 to 5 minutes; remove chicken and set aside.
• Wash the pan and return to stove over medium heat add oil and oregano – sauté for one minute.
• Add peppers and onion; cook until translucent (about 5 minutes).
• Add the tomatoes, their liquid, the vinegar, olives, raisins, capers, and salt and pepper to taste.
• Reduce heat and simmer for 20 to 25 minutes.
• Return chicken for the last 4 to 5 minutes of cooking time.
• Then add drained garbanzo beans.
• Heat thoroughly.
• Serve over rice.

PICADILLO

Steps:

• Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
• Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
• Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
• Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.

PICADILLO

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, apple, raisins and seasonings; mix well. Cover and simmer for 10 minutes.