Caribbean Chicken Picadillo in Tortillas
Transport your taste buds to the tropics with this vibrant Caribbean Chicken Picadillo in Tortillas! This recipe combines tender, sautéed chicken thighs with a medley of bold flavors, including sweet raisins, briny green olives, and tangy capers, all brought together in a fragrant tomato-based sauce seasoned with warm spices like cumin, cinnamon, and allspice. Wrapped in soft, warm tortillas, this dish is as perfect for a casual weeknight dinner as it is for impressing guests at your next gathering. Ready in just 45 minutes, this savory-sweet creation offers a delightful fusion of textures and flavors, and a sprinkle of fresh cilantro makes for the perfect finishing touch. Add this Caribbean twist to your taco night and savor every bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground allspice
- 14.5 ounces diced tomatoes
- 0.25 cup raisins
- 0.25 cup green olives, sliced
- 1 tablespoon capers, drained
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 small flour or corn tortillas
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Cut the chicken thighs into small, bite-sized pieces and add to the skillet. Cook for 6-8 minutes until the chicken is browned and fully cooked. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion, red bell pepper, and minced garlic. Cook for 4-5 minutes until the vegetables are softened.
Stir in the ground cumin, cinnamon, and allspice, cooking for another 1 minute to toast the spices.
Add the diced tomatoes (with their juices), raisins, green olives, capers, lime juice, salt, and black pepper. Stir to combine.
Return the cooked chicken to the skillet and reduce the heat to low. Simmer the mixture for 10-12 minutes, stirring occasionally, until the flavors meld together and the liquid reduces slightly.
Warm the tortillas in a dry skillet or microwave according to package instructions.
Spoon the Caribbean chicken picadillo into the warm tortillas, dividing the filling evenly.
Garnish with fresh cilantro if desired, and serve immediately.
Nutrition Facts
Calories |
2803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 6819 mg | 296% | |
| Total Carbohydrate | 279.7 g | 102% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 57.1 g | ||
| Protein | 159.9 g | 320% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 770 mg | 59% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3249 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
