Vegan Picadilly and Arroz Con Pollo Recipes

Posted on January 9, 2012

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These Picadilly and Arroz con Pollo family recipes were handed down to me in a treasured recipe album on my wedding day .  Thank you, Aunt Rita.  🙂

While the photo above was from a Spanish-themed dinner party that we enjoyed last summer, I recently learned that the Picadilly dish that my grandmother was so famous for making, is actually a Latin and Philipines dish.  My grandmother made it the traditional Cuban-style, where it is referred to as, Piccadillo, Hash or simply Meat Sauce.

There are lots of variations (add-in’s) of this recipe depending on the region.  I found while doing a little wiki research and texting my aunt and mother, that it sometimes contains capers, black beans and even raisins.  I do not recall Maw-Maw using any of those ingredients, but will share her recipe below.  I will also share my veganized version of my great-grandmother’s Arroz con Pollo recipe.  I hope you enjoy!

 

Picaddily (aka Cuban-Style Piccadillo):

  • 1 lb ground meat substitute of your choice
  • 1 small onion, chopped
  • 1/4 green bell pepper, chopped
  • 1 stalk celery, chopped
  • 1 can stewed tomatoes
  • 1/4 tsp cumin
  • 1/2 tsp oregano
  • salt and pepper to taste
  • 1 small can tomato sauce, optional

Brown ground meat substitute.  Drain any fat from skillet.  Add tomatoes, cumin, oregano, salt and pepper.  Cover and simmer for 30 minutes adding water or tomato sauce if needed. Serve over rice.

 

Arroz con Pollo:

  • rice cooked with saffron
  • 1 package Gardein Chick’n Scallopini
  • 1 teaspoon poultry seasoning, more depending on your taste
  • 1/2 tablespoon vegan butter
  • 1 stalk celery, chopped
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 1 can tomato sauce
  • 1/4 teaspoon cumin
  • salt and pepper to taste
  • turmeric

Start cooking rice (arroz) with saffron.

Chop Chick’n (pollo) into bite-size pieces and cook in large skillet.  Season with poultry seasoning, salt and pepper.  Set pollo aside in separate dish.

In same skillet, add butter.  Sauté celery, onion and bell pepper.  Once vegetables are soft, add tomato sauce.  Add pollo to sauce.

Once rice is done, season with cumin, salt and pepper to taste.  Add turmeric to give rice a yellow tint.

Pour pollo sauce over arroz.