Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

I got the basics for this recipe from a friend who makes a lot of Cuban dishes for international themes. I adjusted a few things to my taste. .

Ingredients Nutrition

Directions

  1. Combine all seasoning.
  2. Saute onions and peppers in 2 tablespoons olive oil and butter until tender add garlic and saute about 1 minute, transfer to a bowl.
  3. Add the other 2 tbsp, olive oil to the pan and saute meat until browned, add Worcestershire sauce, tomato sauce, and wine and stir well.
  4. Stir in seasonings, add rest of ingredients stir to combine cover and cook 50 minutes over slow heat, stirring occasionally.
  5. Discard bay leaf and serve with yellow rice.

Reviews

(3)
Most Helpful

This dish was delicious and we served it with yellow rice as mentioned in the dish. The only change I made was to add a small can of tomato paste to offset and add a little sweetness to the tartness of the olives and capers. We really enjoyed this dish and it was made with Papa D and his family in our thoughts and prayers. Made for the Tribute to Papa D, July, 2012.

DailyInspiration July 12, 2012

This is amazing! I did make saffron rice to serve this over, and truly think it added to the dish. I used red bell peppers instead of green, because that was what I had on hand. I used golden raisins. I'll make this recipe often....for minimum effort you get maximum taste! Thanks for sharing! Made for PAC 2011. Going into my Keeper file!!

breezermom October 05, 2011

Yum! Yum! Yum! This was delicious served with the recommended yellow rice. I have made several variations of picadillo over the years & this one rates high. I loved the addition of wine, capers, and bay leaves. All added depth & flavor. In order to use what was on hand I used a mixture of regular & golden raisins. I also added a dash of cinnamon & cloves. This is definitely on my make again list. Thank you for sharing the recipe! :-)

Susie D October 02, 2011

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