Cuban Chicken Picadillo with Smoky Eggplant, Olives, and Lime Rice

Name: Cuban Chicken Picadillo with Smoky Eggplant, Olives, and Lime Rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Cubana
Ingredients: 1 cup long-grain white rice; 3 cups water; 3 tbsp vegetable oil; 1 1/2 tsp salt; 1 whole lime; 10 1/2 oz eggplant; 1.1 lb ground chicken; 1 1/4 cups white onion; 1 cup green bell pepper; 6 cloves garlic; 2 tbsp tomato paste; 1 cup crushed tomato; 1/2 cup green olives; 1 tsp ground cumin; 1 tsp dried oregano; 1 leaf bay leaf; 1 tbsp white vinegar; 1 tsp sugar; 1/2 tsp black pepper; 2 tbsp fresh cilantro

An original Cuban-style picadillo made with ground chicken, classic criollo sofrito, deeply browned smoky eggplant, tomato, green olives, and a touch of cumin, served with lime-scented white rice. It keeps the homestyle spirit of Cuban cooking while offering a distinct, balanced combination.

20 minPrep

35 minCook

55 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

200 g long-grain white rice (enjuagado)
720 ml water (divided)
45 ml vegetable oil (divided)
8 g salt (divided, or to taste)
1 unit lime (2 tbsp de jugo, divididos)
300 g eggplant (cut diced small)
500 g ground chicken (preferiblemente muslo and pechuga mezclados)
180 g white onion (chopped diced small, divided)
120 g green bell pepper (chopped diced small)
18 g garlic (chopped)
30 g tomato paste
240 g crushed tomato
70 g green olives (boneless and sliced)
2 g ground cumin
1 g dried oregano
1 unit bay leaf
15 ml white vinegar
4 g sugar (optional, for equilibrar the acidez)
1 g black pepper (freshly ground)
10 g fresh cilantro (chopped, for terminar)

Nutrition facts

per serving

398 kcal

Calories

28 g

Protein

35 g

Carbs

15 g

Fat

4 g

Fiber

31 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
Preheat the oven to 425°F / 220°C. Spread the eggplant on a sheet pan, toss it with 15 ml (1 tbsp) vegetable oil and a pinch of the salt. Roast for 20 minutes, stirring halfway through, until well browned with lightly smoky edges.
2
Meanwhile, place the white rice in a saucepan with 480 ml (2 cups) water, 1/2 teaspoon salt, and half of the lime zest. Bring to a boil, reduce to very low heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed.
3
Turn off the heat under the rice and let it rest, covered, for 5 minutes. Fluff with a fork and mix in 15 ml (1 tbsp) lime juice. Keep warm.
4
Heat a large skillet or wide pot over medium-high heat and add 15 ml (1 tbsp) vegetable oil. Add the ground chicken and brown it for 5 to 6 minutes, breaking it up with a spoon until it is no longer pink. Remove the chicken and set aside.
5
In the same skillet, add the remaining 15 ml (1 tbsp) vegetable oil. Sauté the onion, reserving 2 tablespoons for the finish, along with the green bell pepper for 4 minutes. Add the garlic and cook 30 seconds more.
6
Stir in the tomato paste, ground cumin, dried oregano, black pepper, and bay leaf. Cook for 1 minute so the spices and paste lightly toast.
7
Return the chicken to the skillet. Add the crushed tomato, 240 ml (1 cup) water, white vinegar, the sugar if using, and the remaining salt. Mix well and cook over medium heat for 8 minutes, stirring occasionally.
8
Add the roasted eggplant and green olives. Cook 5 to 6 minutes more until the picadillo is juicy but not watery and the eggplant is integrated without completely falling apart.
9
Remove the bay leaf. Adjust with the remaining lime juice if you want more brightness. Finish with the reserved onion, fresh cilantro, and the rest of the lime zest for aromatic contrast.
10
Serve the picadillo hot over the lime rice or alongside it. If desired, let it rest for 2 minutes before serving so the flavors settle.

Chef tips

For deeper flavor, brown the eggplant well without crowding the pan. If you prefer a looser picadillo texture, cook uncovered for the final 2 minutes. Ground chicken thigh gives more juiciness than breast alone.

Substitutions

You can swap the ground chicken for ground turkey. Cilantro can be replaced with fresh parsley. If you do not have lime, use lemon, though the profile will be less floral. Green olives can be replaced with a smaller amount of capers.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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