Chicken Chili

Quick Chicken Picadillo Chili with How To Cook Corn on the Cob on the Grill instructions.

Chicken Chili or Quick Chicken Picadillo Chili is a family favorite that is a time-saver, too. It can be a challenge to find nutritious and cost effective weekday dinners that don't take a lot of time to prepare and stay within a budget but this Chicken Chili recipe fits the bill.

With this time-saving recipe that's ready to serve in half an hour, the family can be eating in less time than having a pizza delivered.

Picadillo is a classic Latin chili that combines smoky and spicy flavors with the touch of sweetness found in natural raisins. Commonly made with ground beef, a substitution of chicken cut into chunks is a healthy alternative to the traditional dish.

Serve it ladled into bowls as it is or over rice for a heartier one-dish meal.

For guests, chili makes a crowd-pleasing presentation served buffet style. Chicken Chili is an easy recipe to double if you are cooking for a crowd or want plenty of left-overs.

Serve with a selection of toppings such as:

grated cheese, scallions, cilantro, chopped avocado and sour cream. Tortilla chips and a simple green salad complete the meal.

Best-Pennywise-Tip: Use left-over picadillo chili as a filling for tortillas for lunch the next day. Simply reheat leftovers and spoon onto a warmed flour tortilla. Add shredded cheese if you still have some, any toppings you want, roll up and serve.

Or, if you prefer, spoon it cold or hot over a bowl of chopped veggies or salad.

Here's a hint! Most foods like Chili improve in flavor the next day, too, so this is a dish that is perfect for making ahead of time!

Aside from a crisp salad, another nice side dish is fresh hot corn-on-the-cob. See below for How To Cook Corn on the Cob on the Grill instructions.

Quick Chicken Chili


2 tsp. ground cumin
2 tsp. chili powder
1 tsp. salt
1/4 tsp. cinnamon
1 lb. boneless, skinless chicken breasts cut into 1-inch chunks
1 Tbsp. vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 cans (14.5 oz. each) Mexican-style diced tomatoes, undrained
1/2 cup chipotle salsa or medium heat salsa
3/4 cup Thompson Raisins (these are the black raisins like Sun-Maid)
1 can (16-oz.) red or black beans, drained
Optional toppings: chopped cilantro, shredded cheddar cheese, sour cream


1.    Combine cumin, chili powder, salt and cinnamon. Coat chicken evenly with seasonings.
2.    Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes.
3.    Add chicken and garlic. Cook 3 minutes, stirring occasionally.
4.    Stir in tomatoes, salsa and raisins. Bring to a simmer. Cover and cook 10 minutes.
5.    Stir in beans. Cover and continue to simmer 5 minutes.
6.    Ladle into bowls and serve with desired toppings.

Makes 6 servings.

Serve with a selection of toppings such as:

grated cheese, scallions, cilantro, chopped avocado and sour cream. Tortilla chips and a simple green salad complete the meal.

This dish is almost perfect on it's own but side dishes are nice, too. Some, like a fresh crisp salad is perfect - cool crispy with hot spicy, yum - another nice side dish is fresh hot corn-on-the-cob.

Hot crispy french bread, wholegrain rolls and even biscuits go down great.

Hint #2: If you find that this is a dish that you love to serve - and your family loves to eat - make up small packages of the seasonings to keep on hand. Your dish will go together just that much faster. What I do, for this sneaky quick tip is also add dried onion and maybe even dried garlic to the seasoning so I can throw everything together in the wink of an eye without having onion smells wafting over me or my house!

Of course, if you have the time, fresh is always better, especially the garlic.


People who liked Chicken Chili also liked
Cabbage Chili Soup
Barbecue Meatballs

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