Nuevo Cubano Chicken with Spanish Olive Picadillo Salsa

Nuevo Cubano Chicken with Spanish Olive Picadillo Salsa

  • prep
  • cook
  • 4 servings


  • 2 tablespoons olive oil

  • 4 (4 to 5 oz.) boneless, skinless chicken breast halves

  • 1 tablespoon Jamaican or Caribbean jerk seasoning

  • 1 medium onion, chopped

  • 1 red or green bell pepper, chopped

  • 2 cloves garlic, minced

  • 1 (10 oz.) can diced tomatoes and green chilies, undrained

  • 3/4 cup halved Lindsay┬« Pimiento Stuffed Spanish Manzanilla Olives

  • 1/2 cup golden or dark raisins

  • 1 tablespoon drained Lindsay┬« Capers

  • 1 tablespoon Worcestershire sauce

  • Optional toppings: minced plum tomato, chopped fresh basil

Cooking Directions

  1. Heat oil in a large non-stick skillet over medium heat until hot.

  2. Add chicken; sprinkle half of the jerk seasoning over chicken. Cook 4 minutes.

  3. Turn; sprinkle remaining jerk seasoning over chicken. Continue to cook 4 minutes.

  4. Transfer to a plate; set aside.

  5. Add onion, bell pepper and garlic to same skillet; cook 3 minutes, stirring occasionally.

  6. Add tomatoes, olives, raisins, capers and Worcestershire sauce.

  7. Increase heat to medium-high and simmer 5 minutes.

  8. Return chicken to skillet, turning to coat.

  9. Continue cooking until chicken is no longer pink in center, about 5 minutes.

  10. Transfer chicken to serving plates; top with olive mixture and serve with desired toppings.


  • Calories326
  • Fat12g
  • Protein28g
  • Cholesterol66mg
  • Total Carbs28g
  • Fiber4g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.