Nuevo Cubano Chicken with Lindsay® Spanish Olive Picadillo Salsa Recipe

Nuevo Cubano Chicken with Lindsay® Spanish Olive Picadillo Salsa Recipe

  • 2 tablespoons olive oil
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon Jamaican or Caribbean jerk seasoning
  • 1 medium onion, chopped
  • 1 red or green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can diced tomatoes and green chilies (mild or regular), undrained
  • 3/4 cup Lindsay® Spanish Olives Stuffed with Pimiento, drained and halved
  • 1/2 cup golden or dark raisins
  • 1 tablespoon drained capers
  • 1 tablespoon Worcestershire sauce
  • Optional Toppings: minced plum tomato, chopped fresh basil
  1. 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.
  2. 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.
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