1
Preheat the oven to 450°F.
2
On a baking sheet, toss the chayote with 1 tablespoon olive oil and a pinch of salt and pepper. Roast until tender, about 20 minutes.
3
In a large skillet, heat the olive oil over medium heat. When hot, add the onion, celery, jalapeño, garlic, cumin, cayenne, paprika, cinnamon, cloves, salt and pepper. Cook until fragrant and softened, about 7 minutes. Add the chicken and cook, stirring, until no longer pink and broken into small crumbles. Add the crushed tomatoes and vinegar and bring to a boil. Lower the heat to a simmer and cook for 20 minutes. Stir in the roasted squash, olives and raisins and bring to a boil again.
4
Meanwhile, place the rice, 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, reduce the heat to a simmer, cover and cook for 20-30 minutes, until the grains are tender. Remove from the heat and stir in the black beans.
5
Combine all of the mango salsa ingredients in a bowl.
6
Divide the rice and beans between bowls. Top with picadillo chicken and mango salsa.