Cuban-style Chicken Picadillo with White Rice
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Sauté ground chicken, diced onion and minced garlic with seasonings in a non-stick skillet. Use the back of a spoon to break up meat. Cook until browned and no pink remains.
Meanwhile, dice green pepper and potatoes.
Drain and rinse canned beans under cold water. Add these and remaining ingredients, except rice, to slow cooker. Mix well. Cover and cook on low 4-6 hours (or high for 2 hours) until mixture is hot and bubbling.
Cook rice according to package directions and garnish with chopped cilantro.
An easy to make Cuban- style chili with black beans. It is often served with fluffy white rice and fried plantains.
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|Per 485 g serving||% Daily Value|