New This Month

Picadillo de Pollo

Use this recipe to make our Chiles Anchos Rellenos.

  • Yield: Makes 3 1/2 cups

Source: Martha Stewart Living, February 2003


  • 1/2 cup olive oil
  • 1 medium white onion, diced (1 cup)
  • 2 tablespoons minced garlic
  • 2 pounds (4 cups) plum tomatoes, seeded and finely chopped
  • 2 small bay leaves, preferably Mexican
  • 1/2 teaspoon fresh thyme
  • 1/2 cup green olives, chopped
  • 1/2 cup raisins
  • 1/4 cup capers, drained and rinsed
  • 2 pounds finely chopped chicken breast, or ground chicken breast
  • Coarse salt
  • 1/4 cup slivered almonds
  • 1/4 cup cilantro leaves
  • 1/4 cup finely chopped parsley
  • 2 tablespoons chopped fresh mint


  1. In a medium saucepan, heat 1/4 cup olive oil over medium-high heat. Add onion, and saute until translucent, about 2 minutes. Add garlic, and cook for 1 minute. Add tomatoes, bay leaves, and thyme. Bring to a boil, reduce heat to medium, and cook for 15 minutes. Add olives, raisins, and capers; cook 10 minutes. Set aside.

  2. In a large saute pan, heat remaining 1/4 cup oil until just beginning to smoke over high heat. Add chicken, and cook until dry, stirring constantly. Season with salt. Add reserved tomato mixture, bring to a boil, and cook for 5 minutes. Add almonds, cilantro, parsley, and mint. Remove from heat, and let cool. This may be made a day ahead and kept in the refrigerator. Bring to room temperature, and remove bay leaf before stuffing chiles.


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