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Nuevo Cubano Chicken with Lindsay® Spanish Olive Picadillo Salsa

By: Lindsay® Olives

"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'."

Rate/Review | Read Reviews (7)

Prep Time:
20 Min

Cook Time:
25 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

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

Directions

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.