Matt coined the name of this dish after I told him that this reminded me of a Sloppy Joe, but Spanish-style. And he quickly said, “So a Sloppy Jose?” And it is sticking. It is sticking, simply because what started out as a picadillo became a mishmash of whatever is supposed to taste good.
I was about to start my picadillo when I discovered I didn’t have any green olives, or any olive at that. I decided to use some capers instead, and it was partially successful but the flavors of the capers were lacking. So, going to the arroz ala cubana moment of inspiration, I added some chopped raisins. But upon trying it, I was still a bit unsatisfied. And after a while, I added sweet pickle relish. It tasted better, but I gave up on it, like I knew it tasted fine, but I can’t figure out what else to add to it.
Once done, it was still a bit sour to my taste, but it was okay. I found other uses for it and those tasted damn good.
Sloppy Jose Recipe
1/2 kilo ground chicken
1 small can of tomatoes (I used whole)
1 carrot, minced
1 potato, minced
3 green chilis, minced
1/4 cup capers
1/4 cup chopped raisins
1/4 cup pickles
salt and pepper to taste
Cook the ground chicken in a pan, breaking it up to ensure that it breaks down into smaller pieces. Add in the tomatoes, carrots, potatoes and chilis and let this simmer until all the vegetables are done. Taste and add the last 4 ingredients to taste. Those are what I added, and you may add sugar too if you prefer. Serve with a tortilla or rice.