Picadillo Recipes With Raisins

Easy Picadillo Recipe Belly Full

WebMay 12, 2016 · Season with a pinch of salt and pepper. Drain off fat. Stir in the olives, chickpeas, raisins, chicken broth, vinegar, tomato sauce, …

1. In a large nonstick skillet, warm oil over medium-high. Add turkey, onion, and garlic; cook, breaking it up with a wooden spoon, until the turkey is no longer pink and the onion is soft, about 3 minutes. Season with a pinch of salt and pepper. Drain off fat.
2. Stir in the olives, chickpeas, raisins, chicken broth, vinegar, tomato sauce, salt, cumin, and red pepper flakes. Bring to a medium-low simmer and cook for about 10 minutes, until chickpeas are tender, but not mushy, stirring occasionally to prevent sticking.
3. Serve on top of rice, on rolls, or as taco filling, with a dollop of yogurt, if desired.

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Easy & Authentic Cuban Picadillo A Sassy Spoon

WebMay 15, 2024 · In a large skillet, heat oil over medium heat. Add onions and green peppers and, sauté for 2-3 minutes or until softened. Add garlic …

1. In a skillet, heat olive oil over medium heat. Add onions, green pepper, and garlic and cook for 1-2 minutes.
2. Add ground beef and cook, breaking the meat apart, until no longer pink, about 5 minutes.
3. Turn the heat down to low. Stir in tomato sauce, cumin, oregano, salt, and pepper. Simmer for 10-15 minutes. Add green olives and raisins. Serve and enjoy!

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Picadillo with Olives and Raisins {with Venison, Beef or …

WebJan 13, 2015 · Pour in broth, and stir to combine. Add the beef (venison or bison), tomatoes, olives and raisins and increase heat to high. Bring to …

1. Coat a large non-stick skillet with cooking spray and set over medium-high heat. Add beef (venison or bison) and cook, breaking up with a wooden spoon until browned and no-longer pink, 7 to 8 minutes. Remove from the skillet to a plate or dish.
2. Return the skillet to medium-high heat, add oil, garlic, onion and salt, and cook, stirring often until the onion is starting to soften and brown, and the garlic is fragrant, 4 to 6 minutes. Sprinkle the onion mixture with chili powder, cinnamon, chipotle and stir to coat. Cook, stirring often until fragrant, and the spices are starting to darken, 40 to 90 seconds. Pour in broth, and stir to combine.
3. Add the beef (venison or bison), tomatoes, olives and raisins and increase heat to high. Bring to a simmer, stirring often. Reduce heat to medium-low and simmer, stirring often until the sauce is thick and reduced, 7 to 10 minutes. Remove from heat and stir in cilantro if using.

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