Ingredients
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1 tablespoon jamaican caribbean jerk seasoning
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2 teaspoons ground cumin
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2 teaspoons paprika
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3 tablespoons olive oil, divided
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1 medium onion, chopped
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1 (12 ounce) jar red currant jelly
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1 tablespoon Worcestershire sauce
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1 tablespoon apple cider vinegar
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1 1/2 teaspoons Tabasco sauce
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1 1/2 cups seeded and diced plum tomatoes
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1/3 cup pimento stuffed olive, chopped
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2 tablespoons currants
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2 tablespoons capers, drained
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2 tablespoons chopped fresh basil
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2 sprigs basil
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lemon wedge (to garnish)
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6 boneless skinless chicken breast halves
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1/2 cup seeded and chopped green bell pepper
Instructions
- 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.