COVID Comfort Food: Ground Chicken Cuban Picadillo

Sightseeing in La Habana

Two years ago, I checked Cuba off of my travel bucket list. I am sure that it being a forbidden country to travel to, was one of my more shallow reasons for going, but its rich history, culture and food were really what attracted me.

As I've shared before, I've utilized this pandemic to get back on my cooking routine. Prior to COVID, it was nothing for me to hop online and order a Cuban sandwich or Mofongo con Camarones from a local restaurant, because I was too tired to cook. Cooking is not only a creatively fun outlet for me, it is a form of therapy and self-care. I'm grateful for the ability to cook, especially in the times we are in.

Cuban Picadillo is one of those comfort foods that you can cook within under an hour. The flavor profile is one of my favorites. I love spicy foods, so if spicy is not your thing, I would scale back your chipotle peppers, to measure in between 1-2. This recipe is sweet, tangy and oh-so delicious!

Anyways, here's what you'll need:

1 lb Ground Chicken (traditionally made w/Ground Beef)
1 Red or Green Bell Pepper, diced
1 Small Yellow Onion, diced
5 Garlic Cloves, minced
2 Yukon Potatoes, diced
1 tomato, chopped (I also used cherry tomatoes)
3 Chipotle Peppers in Adobo
1/2 c Veggie Broth
1/2 c White Wine
3 tbsp Tomato Sauce
1/2 c Green Olives
5 Dates, chopped (traditionally made w/Raisins)
2 tbsp Cilantro, chopped
Olive Oil
Seasonings (to taste): Himalayan Pink Salt, Black Peppercorn, Sazon, Adobo, Cumin, Oregano

  • Saute bell peppers and onions. Once sauteed, add garlic.
  • Add ground chicken.
  • Add seasonings and stir until meat is no longer pink.
  • Then add chipotle peppers, tomatoes and stir.
  • Add tomato sauce, white wine and broth. Turn stove on medium and allow the flavors to rapidly marry each other for about 5 minutes.
  • Turn the stove on low, add potatoes, olives and let simmer, until potatoes are cooked. Usually 20-30 minutes.
  • Add dates and cook on low, for another 15 minutes.
  • Turn your stove off and stir in fresh cilantro.
  • I like to slow-cook mine because I want the consistency to be more like a stew, served over rice. You can also serve it with black beans, as an additional side.
  • Enjoy!