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Cubano Chicken with Spicy Currant Picadillo

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READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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