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Shrimp or Chicken Picado Recipe

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This recipe for Shrimp or Chicken Picado is from Purolator International, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can El Pato - www.mexgrocer.com/brand-el-pato.html (usually found in the ethnic food aisle of your local grocery store or next to the canned tomato sauce)
1 bell pepper (thin sliced slivers)
1 tomato (thin sliced slivers)
1 onion (thin sliced slivers)
2 medium size potatoes (cut into bite size cubes)
1 diced jalapeno (add additional jalapenos for a more spicier dish)
1LB choice of meat - devained uncooked shrimp or chicken (bite sized cubes or shredded)
1 tomato bouillon cube - en.wikipedia.org/wiki/Bouillon_cube (found next to the chicken broth at your local grocery store)
Directions:
Directions:
Pre marinate the shrimp or chicken, 3-5 mins in lemon juice with salt , pepper and garlic powder with course ground parsley (season to your liking or your desired spices).
Preheat large skillet on medium to high heat, covering the base of the skillet with cooking oil. Once heated, add uncooked chicken, potatoes and half your portion of sliced onions. Fry your mixture until they are half way cooked through then add the remaining onions, bell pepper, tomatoes and jalapenos. If you are making the dish with shrimp you would add the uncooked shrimp at this time to ensure you do not overcook the shrimp. Crumble the tomato bouillon cube into small pieces (tip: you can use a cheese grater) and mix in with all ingredients. Cover the skillet and let the mixture simmer on medium heat for about 5-10 mins. Stir the mixture and continue to cover the skillet until the veggies are steamed with the shrimps or chicken cooked through. Add can of El Pato then refill the empty can with water and add to the mixture (refill the can twice). Add additional spices to your liking such as salt, pepper or garlic. Stir the mixture until well blended and then cover the skillet, reduce the heat to low and let cook for an additional 10 mins. Remove from heat and let sit for 10 minutes so that the sauce can firm up a bit like a stew.
Best served with a side of rice and flour tortillas!

 

 

 

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