Cuban Chicken Picadillo with Sweet Potato, Olives, and Cilantro Rice

Instructions

1. 1

   1. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the long-grain white rice and sauté for 1 minute, stirring to coat the grains with oil.

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   2. Add 480 ml (2 cups) water and 1/2 teaspoon salt to the rice. Once it comes to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, and mix in half of the chopped fresh cilantro. Keep covered and set aside.

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   3. While the rice cooks, heat the remaining 2 tablespoons olive oil in a wide skillet or braising pan over medium heat. Add the chopped white onion and chopped green bell pepper, reserving 2 tablespoons of onion for the end. Cook for 4 to 5 minutes until softened.

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   4. Stir in the chopped garlic, ground cumin, and dried oregano. Cook for 30 seconds, stirring, until fragrant but not browned.

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   5. Add the ground chicken and cook for 6 to 8 minutes, breaking it up with a spoon, until it loses its pink color and begins to brown lightly.

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   6. Mix in the diced sweet potato, crushed tomato, tomato paste, raisins, green olives, bay leaf, black pepper, and the remaining salt. Pour in the dry white wine and 240 ml (1 cup) water.

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   7. Once the mixture reaches a gentle simmer, reduce to medium-low heat, cover partially, and cook for 15 to 18 minutes, stirring a couple of times, until the sweet potato is tender and the sauce thickens.

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   8. Remove the bay leaf. Add the lime juice, the remaining fresh cilantro, and the reserved 2 tablespoons onion for a fresher finish. Cook 1 more minute and adjust salt and pepper if needed.

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   9. Serve the Cuban chicken picadillo hot alongside the cilantro rice. If you want to keep it warm before serving, cover it and hold it in a 200°F (95°C) oven for up to 10 minutes.