Quick and Easy Chicken Picadillo in 30 Minutes

Steps

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1. 1
   Heat oil in a pot and briefly toast the dried pasilla chile and serrano chiles until fragrant, making small slits in the peppers with a knife to release flavor.
   ≈0:32
2. 2
   Remove the dried chile to soak in water to soften while beginning to brown the ground chicken in the same pot.
   ≈0:51
3. 3
   Roast the tomatoes in the pot until softened, while finely dicing the carrots, zucchini, and potatoes into small cubes.
   ≈1:04
4. 4
   Remove the roasted tomatoes and garlic, prepare the onion, and remove the softened dried chile to set aside.
   ≈1:55
5. 5
   Once the chicken is cooked and vegetables are diced, add the chopped vegetables to the browned chicken in the pot.
   ≈2:31
6. 6
   Add the corn kernels and let simmer while grinding the roasted tomatoes, dried chile, and garlic into a paste.
   ≈2:45
7. 7
   Stir in the dried chile with its soaking liquid, the ground tomato mixture, cumin, and salt, mixing well.
   ≈2:57
8. 8
   Add water to thin the sauce, cover the pot, and continue simmering until all vegetables are fully cooked through.
   ≈3:27
9. 9
   Add the whole serrano chiles to the dish for additional flavor and continue cooking until everything reaches desired tenderness.
   ≈4:16
10. 10
    Remove the finished picadillo from heat and let cool slightly, taste and adjust seasoning with salt if needed, then serve.
    ≈4:32