Skip to content

Cuban-style Chicken Picadillo with White Rice

This slow cooker dish is jam-packed with flavourful spices. It’s perfect as an alternative to traditional Mexican chili.
Serves: 6
Prep Time: 15 min
Cook Time: 6 hours


1 lb extra lean ground chicken
2 cups onion(s), diced
2 cloves garlic, minced
2 ½ tbsp chili powder
2 tsp cumin, ground
2 tsp oregano, dried
1 tsp cinnamon
1 tsp black pepper
1 green pepper(s)
2 white potatoes
1 can canned black beans, drained
1 can canned diced tomatoes
2 tbsp demerara brown sugar
½ cup red wine
½ cup chicken broth
¼ cup red wine vinegar
¼ cup green olives, sliced
¼ cup seedless raisins
1 cup white rice, dry
½ cup cilantro, fresh, chopped

Food Safety

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.


  1. 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.

  2. Meanwhile, dice green pepper and potatoes.

  3. 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.

  4. Cook rice according to package directions and garnish with chopped cilantro.

Helpful Tip

An easy to make Cuban- style chili with black beans. It is often served with fluffy white rice and fried plantains.

Nutrition Info

Per 485 g serving Amount
Protein24 g
Fat12 g
Carbohydrate74 g
Fibre10 g
Sugar16 g
Cholesterol55 mg
Sodium420 mg
Per 485 g serving % Daily Value
Vitamin A45
Vitamin C100
Vitamin B634