Cubano Chicken with Spicy Currant Picadillo
25
People talking
INGREDIENTS
Nutrition- 1tablespoon jamaican caribbean jerk seasoning
- 2teaspoons ground cumin
- 2teaspoons paprika
- 3
- 1
- 1⁄2cup seeded and chopped green bell pepper
- 1(12 ounce) jar red currant jelly
- 1tablespoon Worcestershire sauce
- 1tablespoon apple cider vinegar
- 1 1⁄2teaspoons Tabasco sauce
- 1 1⁄2cups seeded and diced plum tomatoes
- 1⁄3cup pimento stuffed olive, chopped
- 2tablespoons currants
- 2
- 2tablespoons chopped fresh basil
- 2sprigs basil
-
Advertisement
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.
Advertisement