Nuevo Cubano Chicken With Lindsay Spanish Olive Picadillo Salsa Recipes

CUBAN PICADILLO

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bay leaves and saute until onion is soft, stirring frequently, about 4 minutes.
• Add ground beef to skillet and cook until browned. Once the meat is browned, carefully away from the flame, tilt pan and remove excess fat with a large spoon.
• Add the white wine and stir for another minute. Then add the chopped cherry tomatoes, tomato paste, pimento stuffed Spanish olives, raisins, dried oregano, cumin and cayenne pepper. Simmer over low heat for another 8 minutes, stirring occasionally. Season with salt and pepper.
• Serve warm:
• As a filling for empanadas or tacos
• Over white rice with fried plantains or black beans
• With a side salad and black beans
• To make Picadillo soupier for serving over rice, add additional wine, chicken or beef stock.

NUEVO CUBANO CHICKEN WITH LINDSAY® SPANISH OLIVE PICADILLO SALSA

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.

NUEVO CUBANO CHICKEN WITH LINDSAY® SPANISH OLIVE PICADILLO SALSA

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.

CUBANO CHICKEN WITH SPICY CURRANT PICADILLO

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.

PICADILLO " ESTILO CUBANO"

Steps:

• In a large skillet brown the meat, onions and garlic.
• Pour out whatever fat you may render.
• Turn heat down to low; add tomato sauce and wine.
• While it simmers, chop up the pimento stuffed olives and add to meat mixture.
• Add raisins & adjust the seasonings.
• Serve on a bed of rice.

NUEVO CUBANO CHICKEN WITH LINDSAY® SPANISH OLIVE PICADILLO SALSA

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.