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Chicken Picadillo

  • 1 Tbsp. vegetable oil
  • 2 lbs. ground chicken
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 can (14.5 oz.) whole peeled tomatoes, undrained and chopped
  • 2 Tbsp. Knorr® Chicken flavor Bouillon
  • 1/2 cup pimiento-stuffed olives, roughly chopped
  • 1/2 cup raisins
  • 1/2 cup water
  • 1/4 cup slivered almonds, toasted (optional)



Amount per serving


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Heat oil in 12-inch deep skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside.
  • 2 Cook onion in same skillet over medium heat, stirring frequently, until tender, about 4 minutes. Stir in garlic and cook 30 seconds. Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, about 25 minutes.
  • 3 Serve, if desired, over hot cooked rice and garnish with toasted almonds.