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    Cubano Chicken with Spicy Currant Picadillo

    Source of Recipe

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    List of Ingredients

    1 tablespoon jamaican caribbean jerk seasoning
    2 teaspoons ground cumin
    2 teaspoons paprika
    3 tablespoons olive oil, divided
    6 boneless skinless chicken breast halves
    1 medium onion, chopped
    1/2 cup seeded and chopped green bell peppers
    1 (12 ounce) jar red currant jelly
    1 tablespoon Worcestershire sauce
    1 tablespoon apple cider vinegar
    1 1/2 teaspoons Tabasco sauce
    1 1/2 cups seeded and diced plum tomatoes
    1/3 cup pimento stuffed olives, chopped
    2 tablespoons currants
    2 tablespoons capers, drained
    2 tablespoons chopped fresh basil
    2 sprigs basil
    lemon wedges (to garnish)

    Recipe

    COMBINE jerk seasoning, cumin and paprika in small bowl.
    Stir in 1 1/2 tablespoons oil to form a paste.
    Rub paste over both sides of chicken.
    Heat remaining oil in large nonstick skilled over medium heat until hot.
    Add chicken; cook for 5 minutes.
    Turn, continue to cook for 4 minutes.
    Transfer to a plate; cover and keep warm.
    ADD onion and bell pepper to skillet.
    Cook, stirring frequently, over medium high heat for 3 minutes.
    Add jelly, Worcestershire sauce, vinegar and Tabasco sauce.
    Cook until jelly melts, about 1 minute.
    Add tomatoes, olives, currants and capers; cook for 3 minutes.
    Reduce heat to medium; return chicken to skillet and turn to coat.
    Cover, and continue to cook until chicken is cooked through, about 10 minutes.
    TRANSFER chicken to serving plates; top with Currant Picadillo mixture.
    Sprinkle with chopped basil.
    Garnish with basil and lemon wedges.

 

 

 


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