Cubano Chicken with Spicy Currant Picadillo

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

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)

Steps:

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.