Step 1

Peel and finely chop garlic and onion. Remove core and seeds from bell pepper and finely chop. Mix spices in small dish. Slice olives and measure raisins, diced tomatoes, tomato paste and olive brine plus water.

Step 2

Heat a large skillet (12 to 14") over medium heat. Once hot, add olive oil and then garlic, onion and bell pepper.

Step 3

Saute 6 to 8 minutes, stirring frequently, until onions are beginning to turn translucent.Add ground chicken and raise heat to medium-high. Use a wooden spoon or spatula to break into pieces as it cooks. Continue cooking, about 4 to 6 minutes, until chicken is browned and most of the pink is gone.

Step 4

Toss in spices. Cook, stirring until well mixed, for about 1 minute, until spices are fragrant.Add diced tomatoes, tomato paste, sliced olives, olive juice and water (or wine) and raisins. Toss to mix and reduce heat to medium.

Step 5

Simmer, uncovered, for 20 minutes, stirring occasionally. When the Picadillo is done, the sauce should have reduced so that when you scrape the bottom of the pan with your spatula, you don't see liquid pooling.Stir in chopped cilantro and serve over cauliflower rice or steamed white rice. Enjoy!