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Chunky Chicken Picadillo Chili


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Rate this recipe 4.6/5 (5 Votes)
Chunky Chicken Picadillo Chili 1 Picture


  • 2 t. cumin
  • 2 t. chili powder
  • 1 t. salt
  • 1/4 t. cinnamon
  • 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 T. oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 14-1/2 oz. cans Mexican-style diced tomatoes
  • 1/2 c. chipotle salsa or medium salsa
  • 3/4 c. Raisins
  • 1 (16-oz.) can red or black beans, drained


Adapted from


Step 1

Combine cumin, chili powder, salt and cinnamon and coat chicken evenly with seasonings; set aside.

Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes, stirring occasionally. Add chicken and garlic to saucepan; cook 3 minutes, stirring occasionally. Stir in tomatoes, salsa and raisins and bring to a simmer. Cover and simmer 10 minutes. Stir in beans. Cover and continue to simmer 5 minutes longer or until chicken is cooked through.

Serves 6.


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