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

Instructions

1. 1

   1. Rinse the long-grain white rice under cold water. In a medium saucepan, heat 5 ml (1 tsp) olive oil over medium heat, add 40 g (1/4 cup) chopped white onion, and cook for 2 minutes. Add the rice, 480 ml (2 cups) water, and 3 g (1/2 tsp) salt. Bring to a boil, reduce to very low heat, cover, and cook for 15 minutes until the liquid is absorbed.

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   2. Remove the rice from the heat and let it rest, covered, for 10 minutes. Uncover, add 15 ml (1 tbsp) fresh lime juice, and fluff with a fork. Keep warm.

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   3. While the rice cooks, place the peeled small-diced sweet potato in a pot with enough water to cover. Bring to a boil and cook for 6 to 8 minutes until just tender but still firm. Drain and set aside.

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   4. In a wide skillet or large pot, heat the remaining 25 ml (1 tbsp + 2 tsp) olive oil over medium heat. Add the remaining chopped white onion and the chopped green bell pepper. Sauté for 5 minutes until softened.

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   5. Add the minced garlic, ground cumin, dried oregano, and ground black pepper. Cook for 30 seconds, stirring, until fragrant.

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   6. Add the ground chicken and cook for 6 to 8 minutes, breaking it up with a spoon, until it is no longer pink and starts to brown lightly.

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   7. Add the tomato paste and cook for 1 minute. Stir in the crushed tomato, dry white wine, bay leaf, sliced green olives, raisins, and the cooked sweet potato. Mix well.

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   8. Cook the picadillo over medium-low heat for 12 to 15 minutes, stirring occasionally, until the sauce thickens and the sweet potato finishes softening without falling apart. Adjust with the remaining 5 g (about 3/4 tsp) salt or to taste.

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   9. Turn off the heat, add the remaining 15 ml (1 tbsp) fresh lime juice and the chopped fresh cilantro. Remove the bay leaf.

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    10. Serve the Cuban chicken picadillo hot over the lime rice. If you want to reheat it, do so covered in a skillet or oven-safe dish at 350°F / 175°C until thoroughly hot.