Cubano Chicken With Spicy Currant Picadillo

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.