Cuban Chicken and Eggplant Picadillo with Turmeric Rice and Griddled Sweet Plantain

Name: Cuban Chicken and Eggplant Picadillo with Turmeric Rice and Griddled Sweet Plantain
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.1 lb ground chicken; 10.5 oz eggplant; 1 cup long-grain white rice; 2 cups water; 1 1/4 cups white onion; 1 cup green bell pepper; 1 tbsp garlic; 1 cup crushed tomato; 1/3 cup green olives; 1/4 cup raisins; 3 tbsp sour orange juice; 2 tbsp tomato paste; 3 tbsp vegetable oil; 1 1/2 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp ground turmeric; 1 leaf bay leaf; 1 3/4 tsp salt; 3/4 tsp black pepper; 2 medium ripe plantain; 1/4 cup fresh cilantro

An original Cuban-inspired dish featuring ground chicken simmered with eggplant, olives, tomato, cumin, and a touch of sour orange, served with turmeric-scented rice and sweet griddled ripe plantain. It offers classic criollo flavor, a juicy texture, and the sweet-savory balance typical of Cuban cooking.

20 minPrep

35 minCook

55 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

500 g ground chicken (preferiblemente muslo or mezcla of carne oscura and blanca)
300 g eggplant (cut diced small)
220 g long-grain white rice (enjuagado)
480 ml water (for the arroz)
180 g white onion (chopped; divided)
120 g green bell pepper (chopped; divided)
18 g garlic (chopped; divided)
240 g crushed tomato (skinless if possible)
60 g green olives (sliced)
35 g raisins (optional pero recomendado)
45 ml sour orange juice (or mezcla of orange and lima)
30 g tomato paste
45 ml vegetable oil (divided)
4 g ground cumin (divided)
2 g dried oregano
2 g ground turmeric (for the arroz)
1 unit bay leaf
10 g salt (or to taste; divided)
2 g black pepper (divided)
300 g ripe plantain (pelado and cut a lo largo)
10 g fresh cilantro (chopped for terminar)

Nutrition facts

per serving

486 kcal

Calories

28 g

Protein

53 g

Carbs

17 g

Fat

5 g

Fiber

48 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
1. In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add half of the onion, half of the green bell pepper, and half of the garlic. Sauté for 2 to 3 minutes until softened.
2
2. Add the white rice, turmeric, 1/2 teaspoon cumin, 1/2 teaspoon salt, and a pinch of black pepper. Stir for 1 minute to lightly toast the rice.
3
3. Pour in the water and add the bay leaf. Once it comes to a boil, reduce the heat, cover, and cook for 16 to 18 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes. Remove the bay leaf before serving.
4
4. While the rice cooks, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the eggplant and cook for 6 to 8 minutes, stirring, until browned and tender. Transfer the eggplant to a plate.
5
5. In the same skillet, add the remaining tablespoon of vegetable oil. Add the rest of the onion, the rest of the green bell pepper, and the rest of the garlic. Sauté for 3 to 4 minutes until fragrant and lightly golden.
6
6. Add the ground chicken and break it up with a spoon. Cook for 5 to 6 minutes until no longer pink and starting to brown.
7
7. Stir in the tomato paste, remaining cumin, dried oregano, remaining salt, and remaining black pepper. Cook for 1 minute to lightly toast the seasonings.
8
8. Add the crushed tomato, sour orange juice, green olives, and raisins. Return the eggplant to the skillet and mix well. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the picadillo is juicy but not watery.
9
9. Heat a griddle or large skillet over medium heat. If you prefer using the oven, preheat it to 400 °F / 200 °C. Cook the ripe plantain for 2 to 3 minutes per side on the griddle until well browned; if using the oven, bake for 10 to 12 minutes, turning halfway through.
10
10. Fluff the rice with a fork. Serve a bed of turmeric rice, spoon the chicken and eggplant picadillo on top, add the sweet plantain on the side, and finish with chopped fresh cilantro.

Chef tips

For deeper flavor, let the picadillo rest for 5 minutes before serving. Brown the eggplant well so it adds texture and does not disappear into the sauce.

Substitutions

You can use ground turkey instead of chicken. If sour orange is unavailable, combine 2 tablespoons orange juice with 1 tablespoon lime juice. Cilantro can be replaced with fresh parsley.

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
View on Amazon
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
View on Amazon
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
View on Amazon