MY NONTRADITIONAL “CUBAN PICADILLO”, with CHICKEN, SO GOOD!

​I don’t think there are many people left without eating Cuban “Picadillo” at least once in their life time. Is such a popular and easy dish to make. Today though, I decided to go crazy and put my own twist to this popular Cuban dish.

Approximate Prep and Cooking Time: 20 Minutes
Approximate Cost: $7.60 or$3.80 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2
 
INGREDIENTS
½ lb. ground chicken ($2.50)
1 small red potatoes chopped (.20)
4 garlic cloves and ½ med. size onion, chopped (.20)
1 frozen cube of molido (cilantro, red peppers, oregano) (.20)
½ to 1 c. beef or chicken stock (.70)
1 tbsp. tomato sauce (.15)
2 tbsp. salad olives (.25)
1 Sazón seasonings envelope (.25)
1 handful of fresh cilantro (.20)
1 ½ tsp. Adobo (.15)
1 tbsp. olive oil (.40)
2 C. white rice (you can make it fresh, I am using rice frozen a couple days ago) ($1.15)
1 Avocado ($1.25)
 
In a skillet with 1 tsp. olive oil sauté your chopped onions, garlic and potatoes. When the potatoes are tender, add the ground chicken, Sazón seasonings and the molido cube (cilantro and peppers), Adobo and salad olives and stir until half way cooked.
Add the Add 1 tbsp. tomato sauce, chicken stock and simmer until a bit thick, about 3 minutes.
Warm up the cooked rice, you are ready to plate. Garnish with cilantro and avocado.
 
Enjoy.