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    You are in: Home / Recipes / Cubano Chicken with Spicy Currant Picadillo Recipe
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    Cubano Chicken with Spicy Currant Picadillo

    Cubano Chicken with Spicy Currant Picadillo. Photo by ciao

    1/1 Photo of Cubano Chicken with Spicy Currant Picadillo

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

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    Units: US | Metric


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

    Ratings & Reviews:

    • on July 03, 2003


      Mean, this is seriously the best 'Zaar recipe I've made! The balance of flavors in this is just incredible. It has so many layers, and the sweetness of the currant jelly is the perfect foil to all the heat. Be sure to have crusty bread on hand to soak up all the juice, because you will not want to waste a single drop.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 23, 2003


      This was unbelievable! I followed the recipe to the letter. (I too was skeptical about the amount of jelly - but it's part of the great balance.) Lots of layered flavors......... I wouldn't change a thing. My company took home the recipe. Had some buddies over for the game the other night and used the leftovers to make pizza! WOW!....... move over California Kitchen! Just make this one........ It's worth it. Thanks Chef

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 03, 2003


      Top Notch! this is a fantastic way to make chicken breasts. the heat was just perfect. i could not find red currant jelly so i used black currant jelly instead. i don't think it hurt this recipe at all. i loved all the different textures in every bite. served this with rice and black beans and it was the hit of Cuban Night. thanks once again Mean! you are making me look really good.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (25)


    Nutritional Facts for Cubano Chicken with Spicy Currant Picadillo

    Serving Size: 1 (271 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 379.9
    Calories from Fat 92
    Total Fat 10.2 g
    Saturated Fat 1.6 g
    Cholesterol 75.5 mg
    Sodium 279.6 mg
    Total Carbohydrate 47.4 g
    Dietary Fiber 2.2 g
    Sugars 33.7 g
    Protein 26.3 g

    The following items or measurements are not included:

    caribbean jerk seasoning

    pimento stuffed olives

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