Ah, Miami…where everyone either drives like a bat out of hell or is way past retirement age and drives 45 mph in the fast lane on the interstate. The best thing about south Florida (other than the Everglades) is the abundance of seafood and Cuban food. The best flan I’ve ever had was at La Carreta on Southwest 8th Street and their vaca frita was mighty tasty too. My husband and I really enjoyed our meal even though we only know a few words of Spanish and the waitress only knew few words in English. When all else fails, smile and point. Our trip to Miami really opened up a new culinary world for me and in the last couple of years I have occasionally tried out a few Cuban recipes on my willing guinea pig of a husband. Yay for being married to someone who is not a picky eater!
This Cuban-style picadillo recipe came out of a Fine Cooking magazine. Therefore, I cannot vouch for any sort of authenticity in the ingredients nor do I know if chicken would ever truly be served with picadillo. What I do know is that this is one terrific recipe. The combination of spices melding together with the tomatoes, the salty olives and capers makes flavorful sauce reminiscent not only of the Caribbean but also of Spain. Don’t let the long list of ingredients scare you off, everything should be a pantry staple, which makes this an ideal recipe for throwing together any night of the week. Continue reading