Saturday, September 28, 2013

Chicken Picadillo with Chili Lime Sauce - A Crock-Pot Meal

Recipes for picadillo, a Spanish hash, can be found in Mexico, Cuba, the Philippines, Puerto Rico and South America. The version I'm featuring today is an amalgam of recipes from various countries. I first sampled it at a luncheon held at the Institute for Culinary Education in New York City. The luncheon was part of an award ceremony sponsored by Rival, the company that makes the Crock-Pot slow cooker. On that occasion it was served as an appetizer. I served it this past weekend in large muffin-size tortilla cups. It was part of a tapas-type meal that we enjoyed as we watched the Academy Awards. This is an effortless dish that will really delight folks who love crock-pot meals. As nearly as I can determine, the recipe came from BBQ Pit Recipes, a cookbook distributed by the Crock-Pot Brand which, unfortunately, is no longer available. There are no tricks to making this. The chicken goes into the crock and is covered with a chipotle sauce that's made special by the addition of creme fraiche and lime. At the four hour mark, the chicken is removed from the pot and pulled into shreds. It's then returned to the pot to cook for another hour. It can be served over rice or with tortillas. I go the extra mile and make easy tortilla cups for serving. I warm 6-inch flour tortillas in the microwave for 20 seconds and then place them over inverted custard cups. The cups are used to help push the tortillas into Texas-size muffin pans. I bake the cups in a 375 degree F. oven until they are golden brown. I let them cool slightly before removing them from the pans. They can be made ahead of time and stored in air-tight contains or bags. While the cups are for show, the picadillo is delicious. I really hope you'll try this. I promise you won't be sorry. Here's the recipe.

Chicken Picadillo with Chile Lime Sauce inspired by BBQ Pit Recipes


Chili Lime Sauce

1-1/2 cups creme fraiche ( 3/4 cup sour cream mixed with 3/4 cup plain yogurt may be substituted)

Juice of 2 limes

1/4 t0 1/2 teaspoon sambal or chili paste to taste

Pinch of sugar


2 pounds boneless skinless chicken thighs, trimmed of any visible fat

2-1/2 cups crushed tomatoes

1 cup raisins

2 chipotle peppers in adobo

1/8 cup cider vinegar

3/4 cup chili lime sauce from above

1 teaspoon cinnamon

2 cloves garlic

1 teaspoon salt


1) To make chili lime sauce: Mix creme fraiche, lime juice, sambal and sugar together in a small bowl. Cover and refrigerate until needed.

2) To make picadillo: Rinse and dry chicken and place in stoneware of a crock-pot or slow cooker. Combine tomatoes, raisins, chipotles, vinegar, chili lime sauce, cinnamon, garlic and salt in a blender or food processor and pulse to blend (do not puree). Pour over chicken and toss to coat. Cook on Low for 4 hours or until chicken is very tender. Using tines of 2 forks, shred chicken and cook for 1 hour more. Serve in tortilla cups or over rice. Top with reserved chili lime sauce. Yield: 6 servings.

You might also enjoy these recipes:

Cuban-Style Picadillo - A Little Bit of Spain in Iowa

Picadillo Dreams - La Cocina de Leslie

Turkey Picadillo - Gina's Skinny Recipes

Picadillo - Sweet Bites

Picadillo or Cuban Minced Beef - Chow and Chatter

Picadillo with Mexican Rice - Cinnamon Spice and Everything Nice

Picadillo - Food and Wine

Pork Mango Picadillo - Simply Recipes

Fast and Easy Dinner: Chicken Picadillo - Yum Sugar

Chicken Picadillo - Laura Rebecca's Kitchen

Cuban Picadillo - Gina's Skinny Recipes

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