Step 1

Season chicken with garlic powder, onion powder, sazón con achiote, orégano, cumin, kosher salt, and black pepper. Mix until well combined and set aside.

Step 2

In a small saucepan, add water and 1 tbsp of kosher salt. Add diced potato and cook over medium heat. Cook the potato until it’s soft, yet firm. Feel free to cook simultaneously while making the Chicken Picadillo.

Step 3

In a large skillet over medium-high heat, add 2 tbsp of olive oil. Once the oil is hot, add seasoned ground chicken. Using a wooden spoon or meat chopper, break up clumps of meat that may form

Step 4

Once the meat is browned on all sides, add tomato sauce and tomato paste. Mix until tomato sauce and paste are well combined. Then add vino seco (dry white wine), and bay leaves. Let simmer on low for 20 minutes.

Step 5

Afterwards, add cooked diced potatoes and mix in. Next, add onions and peppers. Mix in all together and garnish with fresh cilantro.