Community Pick
Cubano Chicken with Spicy Currant Picadillo
photo by ciao4293
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
6
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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Reviews
-
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. -
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 -
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. -
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. -
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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Tweaks
-
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. -
One key ingredient missing but still earns 5 stars: garlic! I was in a hurry when I read this recipe online and mistakenly bought ground chicken instead of chicken breasts. Therefore I tweaked and altered this recipe here and there. Used my own homemade jerk seasoning (very easy to throw together at the last minute). Started off first by browning the meat with the onion, the garlic then adding the cumin and paprika. After transferring the ground chicken to a bowl I sauteed the bell peppers (I used three different colors of bell pepper) continuing on from there as indicated in the recipe instructions. Lastly I added the ground meat back to the pan, stirred the mixture well and simmered for about 15 minutes. I find that preparing my picadillo this way (with ground meat) the day before actually enhances the flavor and thickens up the meat mixture. Also was out of currants so I substituted raisins. Picadillo must be served over hot white rice! MEAN, you should edit this recipe to state that the picadillo shoud be served with rice. At least there is a photo... . Served along with a bowl of Cuban black beans and can't you just hear Celia Cruz belting it out in the background? P.S. I still want to try this recipe in its original form. I know it's good! CG CG -
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.
