Randy Mayor
Total Time
30 Mins
4 servings (serving size: about 1 cup)

The chicken mixture leftovers from this Picadillo dish can be reheated and served on hot tortillas; top with shredded lettuce, chopped tomatoes, and light sour cream.

How to Make It

Step 1

Place chicken in a food processor; pulse until ground.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Garnish with cilantro sprigs, if desired.

Ratings & Reviews

pdxcook's Review

March 19, 2012
very tasty. excellent with the black beans and rice and almost better the next day. Used a pretty spicy and fresh salsa from the deli section so didn't really need to amp up the flavors. Had chicken breast so ground it in the food processor but can't see why you couldn't just use ground chicken or even turkey if that's what you had on hand.

christineschott's Review

August 25, 2013
My family loves this recipe. The raisins and almonds appeal to the kids (though they tend to try to pick out the tomato bits from the salsa) and the flavors fit together really well. Excellent!

partythesue's Review

April 12, 2012
Really good and easy. I highly suggests using the fresh tub of salsa from the deli section of the grocery instead of bottled. I even picked up a tub of salsa from my favorite Mexican restaurant one time that made it fantastic! It's hard to eat just a cup of this so the serving of 4 doesn't ring true for us, I usually fix one and a half times if there are three of us eating.

wannabskinym's Review

February 09, 2012

sunshinewheat's Review

January 12, 2012
Wow. I was skeptical about this recipe but I'm so glad I tried it. Great flavor combination. I served it with hot tortillas and Tiger hot sauce. Sides of black beans/rice & salad. Delicious.

Twinkenstein's Review

June 14, 2011
I loved this after a few additions. I found it to be a bit bland as is. So I added a little cayenne, chili powder, and a more cilantro topped of course with a few squirts of Sriracha. And I'd have to agree about using the proper salsa a thicker salsa would've been better than the one I used. But all in all the recipe was really good and I plan on making it again.

Beckydoll's Review

November 22, 2010
Great recipe! Used leftovers (there weren't many) as a topping for nachos with olives and sharp cheddar and queso fresco for football day, aka. Sunday.

Linz7577's Review

August 30, 2010
Hubby made this for dinner, it was wonderful. The cinnamon and cumin compliment each other well. We enjoy our food spicy so he used some good hot salsa. Served with brown rice and swiss chard from our garden. Looking forward to leftovers.

Altagracia's Review

December 03, 2009
This is good. Real good. Entertaining idea: keep warm in a crock pot, have bowls with lettuce leaves, chopped tomato, sour cream, whatever, and Voila. Mexican Lettuce Wraps! (yea.) The almonds give this dish has a wonderful texture, and the cinnamon/raisin/cilantro/salsa combo creates a unique and fresh flavor. This has become a classic recipe in my arsenal.

Morgiah's Review

July 24, 2009
This is a satisfying dinner that won't break your budget. Served with rice and black beans, it's a quick and very easy dish that's full of flavor. We used ground turkey instead of chicken has someone had suggested and it turned out wonderfully.