Picadillo

10 Reviews
ADD YOUR REVIEW
Randy Mayor; Jan Gautro
Yield
4 servings (serving size: 1 cup picadillo and 3/4 cup rice)
May 2002
RECIPE BY Cooking Light

Picadillo, a classic Cuban dish, remains popular because it's so easy to make, and because of its appealing sweet and savory flavors. Although picadillo is traditionally made with ground beef, using ground turkey offers a great lower-fat alternative. Typical accompaniments are white rice and ripe plantains.

Ingredients

  • 1 teaspoon olive oil
  • 1 cup finely chopped onion
  • 1 pound ground turkey
  • 3 garlic cloves, minced
  • 1 cup low-salt beef broth
  • 1/3 cup raisins
  • 1/3 cup coarsely chopped pimiento-stuffed olives
  • 3 tablespoons capers
  • 1 tablespoon tomato paste
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups hot cooked rice
  • Parsley sprigs (optional)

Nutritional Information

  • Calories 423
  • Caloriesfromfat 29%
  • Fat 13.5g
  • Satfat 3.2g
  • Monofat 6.2g
  • Polyfat 2.8g
  • Protein 26.1g
  • Carbohydrate 48.9g
  • Fiber 2.7g
  • Cholesterol 90mg
  • Iron 3.9mg
  • Sodium 782mg
  • Calcium 62mg

How to Make It

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Add turkey and garlic; cook 5 minutes or until browned, stirring to crumble. Add broth and next 5 ingredients (broth through pepper); stir well. Bring to a boil. Cover, reduce heat, and simmer 25 minutes. Serve with rice. Garnish with parsley sprigs, if desired.

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Ratings & Reviews

deb1958texas's Review

jgogginepmn
April 09, 2014
Delicious with or without rice. We will have this again!

gkd1029's Review

JasonBurn
March 28, 2014
N/A

jmeleeS's Review

marci1
September 18, 2012
Good recipe - easy for a weeknight supper and very filling! My version is printed with sirloin, so that's what I used in lieu of ground turkey. I also found diced dried plums in the store and used those in lieu of raisins. Overall, interesting flavors, and loved the green olives. I would definitely be willing to make again, but I probably won't "crave" this as a regular rotation meal. Served over rice with some sauteed plantains. Enjoy!

books4gail's Review

RachelA88
June 01, 2011
This is our favorite comfort food dinner. I have been making it for years according to the recipe except for bumping up all the ingredient quantities to account for a 1.25 pound package of turkey. Great leftover for lunch the next day.

JasonBurn's Review

sacgem
January 04, 2011
Delicious! This is a favorite at my house. It is easy, and exotic enough to impress friends. We make it with ground chuck instead of the turkey (sorry Cooking Light).

sacgem's Review

jmeleeS
May 31, 2010
This recipe is good due to the "cooking light" aspect with the turkey, but it is a bit bland as is. My changes: > I double the garlic, and also add stewed diced tomatoes, 1 tbsp of cumin, 1 tbsp chili powder, 1/2 tsp of cinnamon, 1/2 tsp cayenne, 2 tbsp capers, and 2 tbsp agave nectar. > I don't brown the turkey like it says. Instead simmer the garlic and spices in the oil for a bit before mixing and simmering everything for the suggested time - the turkey too easily becomes too dry and flavorless otherwise.

jgogginepmn's Review

gkd1029
December 12, 2009
The basic recipe is very good, but it needs help to be more authentic. I used half capers and half olives, used golden raisins and added 2 Tbsp. chopped dates. I also added 1/2 tsp cumin, 1/2 tsp coriander and 1/2 tsp crushed red pepper. Served with a cucumber, tomato and red onion salad with a Moroccan dressing from CL.

marci1's Review

books4gail
May 16, 2009
Quick, easy and extremely good. We make this dish frequently.

RachelA88's Review

bramma
November 20, 2008
Very good dish. I make this about once a month. My boyfriend and I love this recipe. Its very flavorful and easy. I use ground turkey instead of beef. A great, easy high flavor dish!

bramma's Review

deb1958texas
November 20, 2008
While this is not the old Cuban recipe from my cookbook bought in Havana in 1951, it is an acceptable alternative. And for the information of the person who wondered where the raisins came from, the answer is, from the traditional picadillo recipe which starts with a sofrito and includes vinegar and lard! It can be used as a filling for meat pies made with mashed plantains, yucca, or malanga. Try it!