Cubano Chicken With Spicy Currant Picadillo Recipes

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CUBANO CHICKEN WITH SPICY CURRANT PICADILLO



Cubano Chicken with Spicy Currant Picadillo image

Make and share this Cubano Chicken with Spicy Currant Picadillo recipe from Food.com.

Provided by BonnieZ

Categories     Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 18

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)

Steps:

  • 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.

Nutrition Facts : Calories 380, Fat 10.2, SaturatedFat 1.7, Cholesterol 75.5, Sodium 279.7, Carbohydrate 47.4, Fiber 2.3, Sugar 33.7, Protein 26.3

CUBAN-STYLE PICADILLO



Cuban-Style Picadillo image

Eli Gorelick of West Orange, New Jersey, writes: "As a kid growing up in Cuba, I worked alongside my mother every day in the kitchen, learning how to make specialties like picadillo and fried bananas. I still think Havana has the best Cuban food in the world, and I continue to love the recipes I learned during my childhood."

Provided by Eli Gorelick

Categories     Beef     Olive     Sauté     Quick & Easy     Dinner     Raisin     Meat     Ground Beef     Bon Appétit     New Jersey     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

1/4 cup olive oil
1 large white onion, chopped
8 garlic cloves, minced
6 Turkish bay leaves
2 pounds ground beef (15 to 20 percent fat)
1 14 1/2-ounce can diced tomatoes in juice
3/4 cup raisins
3/4 cup sliced drained pimiento-stuffed green olives (from 5-ounce jar)
1/4 cup tomato paste
1 1/2 teaspoons red wine vinegar
1 teaspoon chili powder
1/4 teaspoon cayenne pepper

Steps:

  • Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; sauté until onion is soft, about 5 minutes. Add beef; sauté until cooked, breaking up with back of fork, about 7 minutes. Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves. Serve picadillo warm.

CLASSIC CUBAN-STYLE PICADILLO



Classic Cuban-Style Picadillo image

Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.

Provided by Amalloch

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 30m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 small onion, chopped
½ green bell pepper, chopped
1 pound lean ground beef
6 large pitted green olives, quartered
½ cup raisins
1 tablespoon capers
1 (8 ounce) can tomato sauce
2 (1.41 ounce) packages sazon seasoning (such as Goya®)
1 tablespoon ground cumin
1 teaspoon white sugar
salt to taste

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
  • Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
  • Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
  • Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g

CHICKEN PICADILLO



Chicken Picadillo image

I made this with shredded chicken, rather than ground, and it was just as good. I like it served in corn tortillas.

Provided by JeriBinNC

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
2 teaspoons olive oil
1 cup chopped onion
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 garlic cloves, minced
1 cup salsa (bottled is fine)
1/3 cup golden raisin
1/4 cup slivered almonds, toasted
1/4 cup fresh cilantro, chopped

Steps:

  • Place chicken in a food processor. Pulse until ground.
  • Heat oil in a large skillet over medium-high heat.
  • Add onion; cook for 3 minutes, stirring occasionally.
  • Add chicken, cumin, salt, cinnamon, and garlic and cook until chicken is done (about 3 minutes), stirring frequently.
  • Stir in salsa and raisins.
  • Cover, reduce heat, and simmer for 5 minutes or until heated through.
  • Stir in almonds and cilantro.

Nutrition Facts : Calories 261.4, Fat 7.5, SaturatedFat 1, Cholesterol 65.8, Sodium 757.9, Carbohydrate 20.3, Fiber 3.1, Sugar 11.2, Protein 29.7

CHICKEN PICADILLO



Chicken Picadillo image

A delicious crowd pleasing dish and ,if not overspiced,very kid friendly.The original recipe was from Frida's Fiesta,and I have changed it very little ,only adding more tomato and a pinch of cayenne as we like it a a little saucier.The vegetables can be precooked as can the chicken,making this a great make ahead dish and also a good way to use up leftovers.When making it with fresh ingredients just throw the potatoes and carrots in with the chicken first ,and add the other vegetables a few minutes before the chicken is ready;this saves on dishes :)

Provided by strangelittlebeast

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 1/2 cups tomato puree (you may make your own with 2-3 large juicy tomatoes or use canned)
1/2 white onion
2 whole chicken breasts, with skin and on the bone
3/4 cup carrot, diced
3/4 cup red potatoes, unpeeled and cubed
3/4 cup calabacita squash or 3/4 cup zucchini, cubed
3/4 cup green beans, cut into bite sized pieces
3/4 cup green peas
1 tablespoon oil
3 pickled jalapeno peppers, chopped, seeded, if desired
1/4 cup blanched almond, in slivers
1/4 cup raisins
2 tablespoons vinegar (adjust to taste)
1/2-1 tablespoon sugar (adjust to taste)
1/4 tesapoon cayenne pepper
1/4 teaspoon cinnamon
salt, to taste

Steps:

  • Place the tomato sauce or tomatoes with a little water in a blender with the onion and blend until smooth.The puree should not be too watery.Set aside.
  • Place the chicken breasts in a pot and cover with water and a pinch of salt.Bring to a boil.Meanwhile wash and chop all veggies,giving the chicken plenty of time to do its thing.
  • Add the carrots and potatoes to the pot with the chicken(if the chicken still has a long way to go,wait until it is almost done).After about 5 minutes,check for doneness.Remove if they seem soft enough to your liking-remember they need to be firm enough to hold their shape after a brief sautee with the chicken later.If they are still too hard cook a couple more minutes before adding the remaining veggies.
  • Add the remaining veggies and cook until done but still somewhat crisp.
  • Drain the chicken and veggies(reserving the broth if you wish,it probably won't be very rich if you only used breasts,but you can still use it for cooking veggies,rice etc.).Let the chicken cool until you can handle it comfortably.Shred the chicken,discarding the skin,bones,and any gristle, cartilage and excess fat.
  • Heat the oil in a large skillet over medium.Add the reserved tomato puree,and cook for about 5 minutes,stirring often ,until it has concentrated a bit and no longer has a raw flavor.
  • Add the chicken,vegetables,chiles,raisins,and almonds.Add vinegar,sugar,and spices to taste.Simmer a few minutes ,until everything is hot and the flavors well melded.
  • Serve hot with white rice.

Nutrition Facts : Calories 474.2, Fat 22.3, SaturatedFat 4.8, Cholesterol 92.8, Sodium 421.3, Carbohydrate 33.8, Fiber 7, Sugar 16.9, Protein 37.1

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