Top Review by moxie
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.
- 14.79 ml jamaican caribbean jerk seasoning
- 9.85 ml ground cumin
- 9.85 ml paprika
- 44.37 ml olive oil, divided
- 6 boneless skinless chicken breast halves
- 1 medium onion, chopped
- 118.29 ml seeded and chopped green bell pepper
- 340.19 g jar red currant jelly
- 14.79 ml Worcestershire sauce
- 14.79 ml apple cider vinegar
- 7.39 ml Tabasco sauce
- 354.88 ml seeded and diced plum tomatoes
- 78.07 ml pimento stuffed olive, chopped
- 29.58 ml currants
- 29.58 ml capers, drained
- 29.58 ml chopped fresh basil
- 2 sprig basil
- lemon wedge (to garnish)
Directions See How It's Made
- 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.