Picadillo de Pollo

Name: Picadillo de Pollo (Shredded Chicken in a Savory, Sweet Tomato Sauce)
Yield: Serves 4 to 6
Cuisine: Mexico
Ingredients: 2 whole cloves; 3 tablespoons sugar; 2 cups (360 g) chopped tomatoes; 1 tablespoon sea salt; 3 tomatillos, husked and rinsed; ¼ cup (60 ml) apple cider vinegar; ½ teaspoon dried oregano; 1 cup (35 g) minced fresh parsley; ½ cup raisins (75 g), finely chopped; 2 cloves garlic, peeled and left whole, plus 3 cloves garlic, finely chopped; 1-inch cinnamon stick, broken into pieces; ¼ cup (60 ml) vegetable oil; 2 bone-in chicken breasts (about 16 ounces/450 g); 1¾ cups (270 g) olives, pitted, finely chopped; ¼ teaspoon dried thyme; ¼ teaspoon black peppercorns; 1 cup (125 g) chopped white onion; 18 blanched almonds, finely chopped

Shredded Chicken in a Savory, Sweet Tomato Sauce

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Oaxaca

By Bricia Lopez and Javier Cabral

Published 2019

About

Rotisserie chicken is really big in Mexico. When traveling in Oaxaca and many other parts of Mexico, you’ll probably eat it or at least be tempted to eat it, since it looks like there is a place on every corner just tempting you with juicy roast chicken. When I was a little girl, there was a place called Pollo del Oriente that was a few blocks away from our home. I remember having taquitos de picadillo there for the first time. Picadillo is eaten all around Mexico and sometimes it is made f