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Cuban Chicken Picadillo Recipe


2 large boneless/skinless chicken breasts, cut to julienne strips;
1 small onion, finely chopped;
2 garlic cloves, pressed;
1 cubanelle pepper, chopped;
2 tbsp. tomato paste;
1/4 cup white wine;
1/4 tsp. ground cumin;
1 bay leaf;
2 tbsp. coconut oil;
1 firm plantain, diced;
12-15 capers,
1 tbsp. green olives, sliced;
pinch of sugar;
salt and pepper to taste.


Heat the coconut oil in a skillet over medium heat. Saute the onion, chopped pepper and garlic until soft, about 5 minutes. Add the chicken and stir-fry for about 5 minutes. Add tomato paste, white wine, cumin, bay leaf, diced plantain, capers and green olives. Cover pan, reduce heat and cook 10 minutes, or until chicken is well-cooked. Remove bay leaf and season to taste with sugar, salt and pepper. Serve with a scoop of white rice in each plate. This recipe makes 4 servings of chicken picadillo.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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