One of my favorite things to do in Oaxaca City was take a cooking class Two heartswhere Chef Aubrey shared her grandmother’s beloved recipe for Oaxacan Chicken Picadillo. It’s a savory, slightly sweet mix of shredded chicken, tomatoes, raisins and spices that we used to put in chili rellenos. But it is also used to fill tacos dorados, quesadillas or as a main course. I definitely could have eaten it straight from the pan and been happy!
➞ You can book the exact lesson I took here: Traditional Oaxaqueña cooking with grandma’s recipes
Chicken Picadillo
Yield: 6
- 2 pound chicken fillet boiled and shredded
- ½ Tomato chopped
- ½ Onion chopped
- 1 head of garlic chopped
- ¼ Bunch of Parsley chopped
- ½ Cup raisins minced meat
- ½ Cup almonds
- 1 tbsp Sugar
- Salty
- Oil or butter if necessary
Heat the oil or butter in a pan and add the onion until it is translucent.
Add the garlic and tomato. Fry until the tomato releases its juices and then add the shredded chicken breast, parsley and almonds.
Cook over medium heat until the color of the tomato juice changes and then add chopped raisins.
Season with sugar, this is the secret of the picadillo, add salt and never forget the pinch of love.
Cook until all juices have dried.
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