Picadillo de Pollo brings the flavors of Mexico straight to your dinner table tonight!

1

Begin by dicing the onion and bell pepper. Mince the garlic cloves and set aside.

2

Heat 2 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the diced onion and sauté for about 5 minutes until translucent.

3

Add the diced bell pepper and minced garlic to the pan and cook for another 3 minutes until fragrant.

4

Next, chop the chicken breast into small bite-sized pieces and add it to the pan. Cook for about 8 to 10 minutes or until the chicken is cooked through and lightly browned.

5

Add in the chopped tomatoes, sliced green olives, and the bay leaf. Sprinkle in the cumin, salt, and black pepper. Stir everything together and let it simmer for about 10 minutes, allowing the flavors to meld.

6

Once done, remove the bay leaf and serve the Picadillo de Pollo hot with rice or tortillas.

4

• Add some diced potatoes for added texture and flavor.
• Incorporate some chopped fresh cilantro as a garnish before serving.
• Serve it over cornbread instead of rice for a different twist.

• Make sure to cut the chicken into uniform pieces for even cooking.
• You can add a splash of lime juice for a zesty kick.
• Feel free to adjust the number of olives according to your taste.

• fat: 18g
• fiber: 2g
• protein: 30g
• calories: 320
• carbohydrates: 10g

Picadillo de Pollo is a protein-rich dish that offers essential nutrients while being relatively low in carbohydrates, making it a balanced meal.

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