Community Pick
Cubano Chicken with Spicy Currant Picadillo
25
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- Ready In:
- 50mins
- Serves:
- Units:
Nutrition Information
25
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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
- 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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RECIPE MADE WITH LOVE BY
@BonnieZ
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Made this again, 2021, and it is truly spectacular! I brined my chicken breasts for 2 hours before cooking which helped them to be super tender and moist. The rub and sauce are simply the perfect Mediterranean combo of flavors and sweet and savory. I made this for a dinner party in 2 cast iron pans on the stove. Next time I will brine, then saute the breasts... take them out of the pan, make the sauce, let the sauce sit an simmer until I am ready to serve. When ready to serve put the breasts back into the warm sauce and plate. I served with an orzo/rice combo. -
Excellent. I rarely eat sweetened food, so perhaps a bit too sweet for me; however, my wife thought it was perfect. Excellent blend of flavors. Will definitely be putting this into the rotation. Thank you for sharing this recipe.
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My family and I thought that this was a terrific recipe as written. I will make it many times. Thank you.
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This is a wonderful dish! I added a little cayenne pepper because we like our dishes spicy. I didn't use the extra currants since the currant jelly had chunks in it. I served this with Lemon Rice and garnished with lemon wedges and fresh basic sprigs. Excellent meal!
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Very tasty dish! We enjoyed this very much. Don't forget the lemon wedges - these are a must as they REALLY bring out the flavor. Thanks for sharing!
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