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. ---------------------------------------------------------------------------
Nutrition
Ingredients
