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    You are in: Home / Recipes / Caribbean Chicken Picadillo in Tortillas Recipe
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    Caribbean Chicken Picadillo in Tortillas

    Caribbean Chicken Picadillo in Tortillas. Photo by sheepdoc

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Susie D's Note:

    This colorful & veggie loaded version of picadillo was inspired by the colors of the fresh vegetables sitting on my counter. There are as many versions of picadillo as there are chefs cooking in their homes. This one pleased my family with it’s slight sweetness and the spicy complement of the topping. I hope it works for your family too. This recipe was created for RSC #8.

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    Units: US | Metric

    Spicy Curry Dip


    1. 1
      Dice all vegetables and divide as follows; In one bowl place onions, garlic, bell peppers, jalapenos, & butternut squash. In second bowl place raisins, coconut, and tomatoes. Note; all vegetables and chicken should be similar in size to help the dish cook evenly.
    2. 2
      In a small bowl stir together vinegar, cornstarch, cinnamon, & nutmeg.
    3. 3
      Make Spicy Curry Dip. Mix all ingredients together and chill until ready to serve.
    4. 4
      In large skillet place 1 T olive oil and heat pan. Add chicken pieces and stir until done.
    5. 5
      Add bowl of vegetables containing onions, garlic, jalapenos, & butternut squash. Stir in & cook until vegetables are tender.
    6. 6
      Add the vinegar/ cornstarch/ spice mixture & stir until all ingredients are well coated.
    7. 7
      Add bowl of ingredients containing raisins, coconut, & tomatoes.
    8. 8
      Add water & salt. Cook until thickened. Remove from heat.
    9. 9
      In bowl beat together eggs, 2 T water, cayenne & a generous grating of nutmeg. Pour into a shallow bowl that will accommodate the flour tortillas for soaking. Add 2 of the flour tortillas and turn to coat with egg mixture. Let them rest in bowl. As you use one replace it with a new tortilla in the egg mixture.
    10. 10
      Heat large skillet and add 1T oil. (Note; I used an electric skillet so I could do 2 at a time.) Place egg coated tortilla in pan and cook on one side until lightly browned. Turn over and add ½ cup of the meat & vegetable mixture to center of tortilla in a lengthwise pattern. Fold two sides in and press down with spatula. Cook until bottom is golden brown, then turn to do the other side. Remove to rectangular pan & place in warm oven while you complete the rest of the tortillas. Replace the 1 T oil as needed. I found I needed very little using a nonstick pan.
    11. 11
      Serve with a dollop of the curry dip on top. Garnish with a sprinkling of cilantro leaves on top of the dip for presentation.

    Ratings & Reviews:

    • on August 30, 2013


      This was fabulous! It looked a lot harder than it was - so many ingredients. I didn't have any butternut squash so used half a sweet potato. Also used 0% Fage instead of sour cream. Made for ZWT9.

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    • on June 15, 2007


      It was love at first bite! A terrific dish! Made for ZWT3 as a thanks for our tour guide. (:

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    • on October 24, 2006


      This is an EXCELLENT recipe. It was the first time that I made picadillo and I just could believe that I was the one that made such a glorious dish! I didn't use any raisins and I used fresh tomato. That was the only changes I made. Susie that was a more than 5 stars recipe. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Caribbean Chicken Picadillo in Tortillas

    Serving Size: 1 (317 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 637.4
    Calories from Fat 190
    Total Fat 21.1 g
    Saturated Fat 8.6 g
    Cholesterol 227.0 mg
    Sodium 1141.1 mg
    Total Carbohydrate 73.8 g
    Dietary Fiber 6.0 g
    Sugars 20.3 g
    Protein 38.5 g

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