Chicken · Entree · Side Dish

Sunchoke “Picadillo”

Inspired in a Costa Rican traditional dish that is originally made with potatoes, I have adjusted it to a Paleo version using sunchokes. Cauliflower can be used as well.

I discovered sunchokes just a few months ago, I saw them at the store and wanted to try something different. The first time I simply sautéed them with olive oil, garlic, thyme, and salt. I discovered that they taste a little bit like a potato mixed with an artichoke heart, so they have become my new potato.

They are very rich in inulin,  a carbohydrate linked with good intestinal health due to its prebiotic (bacteria promoting) properties.

Read more about their health benefits here.

Vegetarians, simply omit the chicken and it is still delicious.


2 tbsp of olive oil
1 lb of diced boneless chicken
1 lb of diced sunchokes (Jerusalem artichokes), or potatoes
1/2 lb of diced tomato
1/2 diced bell pepper
1/2 large red onion, sliced
2 diced celery stalks
4 minced garlic cloves
1/4 cup of chopped fresh cilantro or parsley
1/2 cup of broth or water
1 tsp of cumin
1/2 tbsp of thyme
Salt and pepper to taste


  •  In a large sauce pan brown the onions, garlic and bell peppers for 5 minutes on high heat .
  • Add the chicken and cook for 5 minutes, stirring occasionally.
  • Add the rest of the ingredients except for the cilantro,  mix well and cook covered until sunchokes are tender.
  • Mix in the cilantro, remove from heat and let stand for 5 minutes


Sunchokes can be eaten peeled or unpeeled