Best 2 Nuevo Cubano Chicken With Lindsay Spanish Olive Picadillo Salsa Recipes

**Nuevo Cubano Chicken with Lindsay Spanish Olive Picadillo Salsa**

Take a culinary journey to the vibrant streets of Havana with this tantalizing Nuevo Cubano Chicken recipe, a harmonious blend of Cuban and Spanish flavors. This dish features succulent chicken breasts marinated in a zesty blend of citrus juices, garlic, cumin, and a touch of heat from paprika. After marinating, the chicken is grilled to perfection, resulting in a tender and flavorful protein. The accompanying Lindsay Spanish Olive Picadillo Salsa is an explosion of taste, combining the smokiness of Spanish olives, the heartiness of ground beef, and the freshness of tomatoes, onions, and peppers. The sweet and tangy flavors of the salsa complement the savory chicken perfectly, creating a dish that is both satisfying and unforgettable. Whether you're hosting a lively fiesta or enjoying a casual weeknight dinner, this Nuevo Cubano Chicken with Lindsay Spanish Olive Picadillo Salsa is sure to transport your taste buds to the heart of Havana.

Check out the recipes below so you can choose the best recipe for yourself!

CUBANO CHICKEN WITH SPICY CURRANT PICADILLO

Cubano Chicken with Spicy Currant Picadillo image

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

Provided by BonnieZ

Categories Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 18

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:

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.

Nutrition Facts : Calories 380, Fat 10.2, SaturatedFat 1.7, Cholesterol 75.5, Sodium 279.7, Carbohydrate 47.4, Fiber 2.3, Sugar 33.7, Protein 26.3

NUEVO CUBANO CHICKEN WITH LINDSAY® SPANISH OLIVE PICADILLO SALSA

Nuevo Cubano Chicken with Lindsay® Spanish Olive Picadillo Salsa image

A simple stovetop meal prepared in under an hour. Jerk-seasoned chicken is pan-seared, then simmered, with tomatoes, capers, Lindsay® Spanish Olives Stuffed with Pimiento, and sweet, plump raisins for a unique olive 'salsa'.

Provided by Allrecipes Member

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
4 breast half, bone and skin removed (blank)s 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
¾ cup Lindsay® Spanish Olives Stuffed with Pimiento, drained and halved
½ cup golden or dark raisins
1 tablespoon drained capers
1 tablespoon Worcestershire sauce
Optional Toppings: minced plum tomato, chopped fresh basil

Steps:

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.
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.

Nutrition Facts : Calories 335.9 calories, Carbohydrate 27.8 g, Cholesterol 71.9 mg, Fat 13.3 g, Fiber 3.1 g, Protein 28.4 g, SaturatedFat 2 g, Sodium 1283.6 mg, Sugar 15.5 g

Tips:

For a more authentic Cuban flavor, use annatto oil or achiote paste to give the chicken a vibrant yellow color.
To make the chicken even more flavorful, marinate it in the mojo sauce for at least 4 hours, or overnight.
If you don't have any Spanish olives, you can use another type of olive, such as Kalamata or black olives.
Be sure to use a good quality olive oil for the picadillo salsa. This will make a big difference in the flavor of the salsa.
If you want a spicier salsa, add a pinch of cayenne pepper or chili powder.

Conclusion:

This Nuevo Cubano Chicken with Lindsay Spanish Olive Picadillo Salsa is a delicious and easy-to-make dish that is sure to impress your friends and family. The chicken is juicy and flavorful, and the salsa is the perfect complement. This dish is perfect for a weeknight meal or a special occasion.