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 onions, chopped
1/2 cup seeded and chopped green bell peppers
1 (12 ounce) jars 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 olives, chopped
2 tablespoons currants
2 tablespoons capers, drained
2 tablespoons chopped fresh basil
2 sprigs basil
lemon wedges ( to garnish)
Directions:
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.
Servings: 6
Time preparation: 20 min.
Time total: 50 min.