Nuevo Cubano Chicken With Lindsay Spanish Olive Picadillo Salsa Recipes

CUBANO CHICKEN WITH SPICY CURRANT PICADILLO

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.

NUEVO CUBANO CHICKEN WITH LINDSAY® SPANISH OLIVE PICADILLO SALSA

Steps:

• Heat oil in a large non-stick skillet over medium heat until hot. Add chicken; sprinkle half of the jerk seasoning over chicken. Cook 4 minutes. Turn; sprinkle remaining jerk seasoning over chicken. Continue to cook 4 minutes. Transfer to a plate; set aside.
• Add onion, bell pepper and garlic to the skillet; cook 3 minutes, stirring occasionally. Add tomatoes, olives, raisins, capers and Worcestershire sauce. Increase heat to medium-high and simmer 5 minutes. Return chicken to skillet, turning to coat. Continue cooking until chicken is fully cooked, about 5 minutes. Transfer chicken to serving plates; top with olive mixture and serve with desired toppings. Makes 4 servings.