One of my favorite Things to Do in Oaxaca City was taking a cooking class at Dos Corazones, where Chef Aubrey shared her grandmother’s treasured recipe for Oaxacan Chicken Picadillo. It’s a savory, slightly sweet mix of shredded chicken, tomatoes, raisins, and spices that we used to stuff inside chile rellenos. But, it’s also used to fill tacos dorados, quesadillas, or as a main dish. I could’ve definitely eaten it straight from the pan and been happy!
➞ You can book the exact class I took here: Traditional Oaxaqueña Cooking with Grandma’s Recipes
Chicken Picadillo
Yield: 6
- 2 lbs chicken breast boiled and shredded
- ½ Tomato finely chopped
- ½ Onion finely chopped
- 1 head of garlic finely chopped
- ¼ Bunch Parsley finely chopped
- ½ Cup raisins chopped
- ½ Cup almonds
- 1 Tbsp Sugar
- Salt
- Oil or Butter as needed
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In a saucepan, heat the oil or butter, add the onion until it is translucent.
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Add the garlic and tomato. Saute until the tomato releases its juices, then add the shredded chicken breast, parsley, and almonds.
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Cook with medium flame until the tomato juice color changes, then add chopped raisins.
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Season with sugar, this is the secret of the picadillo, add salt and never forget the pinch of love.
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Cook until all the juices has dried.
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