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    You are in: Home / Recipes / Picadillo With Chili Sauce Recipe
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    Picadillo With Chili Sauce

    Average Rating:

    3 Total Reviews

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    • on September 24, 2009

      This is a good recipe! I forgot to buy the beef stock so had to add water but it was still very flavorful. Add about 15 olives; only change I will make next time is cut the olives in half, getting a whole olive in one bite was a bit salty. Served with warm tortillas. Made for Fall 2009 PAC.

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    • on April 02, 2008

      Made for freezer tag challenge March 2008. Very tasty dish. We really enjoyed the flavors and I will likely make again. The dish doesn't however work well for the freezer as the potatoes absorbed too much liquid and had an odd texture after freezing. I will however make it on a weekend night when I have time to watch the dish. Well worth the effort. I served with black beans, salad and tortillas. Great recipe. Thanks.

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    • on September 26, 2007

      This was quite a lovely and tasty dish. I had it over rice and some rolled in a tortilla. I think I prefer the tortilla as for some reason the rice "blands" the dish out. This is extremely easy to prepare. I subbed adobo seasoning for the salt and pepper and I think I would add MORE olives next time, but that is just a personal preference. My only negative was that even though I diced my potatoes quite small, they were still a tad bit crisp. Next time I might par boil them just a little to avoid that. But overall, you cannot beat the fantastic flavor this dish has to offer.

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    Nutritional Facts for Picadillo With Chili Sauce

    Serving Size: 1 (188 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 384.6
    Calories from Fat 214
    Total Fat 23.8 g
    Saturated Fat 8.9 g
    Cholesterol 80.4 mg
    Sodium 279.7 mg
    Total Carbohydrate 19.7 g
    Dietary Fiber 2.9 g
    Sugars 2.3 g
    Protein 22.3 g

    The following items or measurements are not included:

    sweet chili sauce


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