Cubano Chicken with Spicy Currant Picadillo |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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 pepper |
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 olive, chopped |
2 tablespoons currants |
2 tablespoons capers, drained |
2 tablespoons chopped fresh basil |
2 sprigs basil |
lemon wedge (to garnish) |
Directions:
1. COMBINE jerk seasoning, cumin and paprika in small bowl.
2. Stir in 1 1/2 tablespoons oil to form a paste.
3. Rub paste over both sides of chicken.
4. Heat remaining oil in large nonstick skilled over medium heat until hot.
5. Add chicken; cook for 5 minutes.
6. Turn, continue to cook for 4 minutes.
7. Transfer to a plate; cover and keep warm.
8. ADD onion and bell pepper to skillet.
9. Cook, stirring frequently, over medium high heat for 3 minutes.
10. Add jelly, Worcestershire sauce, vinegar and Tabasco sauce.
11. Cook until jelly melts, about 1 minute.
12. Add tomatoes, olives, currants and capers; cook for 3 minutes.
13. Reduce heat to medium; return chicken to skillet and turn to coat.
14. Cover, and continue to cook until chicken is cooked through, about 10 minutes.
15. TRANSFER chicken to serving plates; top with Currant Picadillo mixture.
16. Sprinkle with chopped basil.
17. Garnish with basil and lemon wedges.
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