Cubano Chicken with Spicy Currant Picadillo

Total Time
Prep 20 mins
Cook 30 mins

Ingredients Nutrition


  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.


Most Helpful

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.

moxie July 03, 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

polzers October 23, 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.

Arabannie September 03, 2003

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