Picadillo de Pollo
Taco filling was never so satisfying as in this recipe where the interplay of sweet and savory enhance the flavor of chicken. Pulled chicken is so much faster than pulled pork, try it once and it will be on of your new favorites.
Makes
Serving size
Ingredients
2 chicken breasts (550 grams), skinless
½ teaspoon oregano, dried
¼ teaspoon thyme, dried
¼ teaspoon black peppercorns
2 cloves
¼ teaspoon cinnamon, ground
1 medium plum tomato (123 grams), chopped
3 tomatillos (102 grams), peeled, rinsed, and quartered
1 small white onion (60 grams), quartered
3 garlic cloves
⅛ teaspoon sea salt
½ cup chicken broth, low-sodium
½ cup water (from reserved cooking water)
¼ cup vegetable oil
1 ½ tablespoons blanched almonds (16 grams), finely chopped (about 15 whole almonds)
¼ cup raisins, finely chopped
1 cup flat-leaf parsley, finely chopped, plus 2 tablespoons for serving
¼ cup apple cider vinegar
1 tablespoon sugar
6 homemade corn tortillas
6 teaspoons Crema Mexicana
¼ cup cheddar or other cheese (optional, not included in nutrient analysis)
Special Equipment:
Food processor or blender
Instructions
- Cover chicken breasts with water in a medium saucepan. Reserve cooking water.
- Place over medium heat, bring to a boil, and simmer until chicken is cooked, approximately 10 minutes.
- Transfer chicken breasts to a bowl and cool. Shred the chicken meat with 2 forks (makes about 2 ½ cups).
- Combine the oregano, thyme, black peppercorns, cloves, cinnamon, tomato, tomatillos, onion, garlic, salt, chicken broth and ½ cup reserved chicken cooking water in a blender or food processor.
- Blend until smooth.
- Heat vegetable oil in a large skillet or medium saucepan over high heat.
- Add the blended liquid. Reduce heat and simmer until slightly thickened, about 5 minutes.
- Add the chicken, almonds, and raisins. Stir to combine well.
- Add parsley and simmer the chicken for 5 minutes.
- Add the vinegar and sugar and mix well. Cook until the chicken has absorbed all the juices in the skillet, about 15 minutes more.
- Remove from heat and cool.
- Heat tortillas in a skillet on medium-high, until air bubbles start forming. Flip and cook 30 seconds more.
- Garnish with the Crema Mexicana, parsley, and cheese (if using).
Cooking Tip
Make your own corn tortillas without salt and use the omitted salt to make picadillo more delicious.
Recipe Contributed by FamilyCook Productions
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