Cubano Chicken With Spicy Currant Picadillo Food

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.

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.

CUBAN PICADILLO

Steps:

• Heat olive oil in a large skillet and add the sofrito (garlic, onions, green pepper, jalapeno, cilantro, capers, olives, bay leaves and cumin seeds).
• Cook the sofrito until it is fragrant and the onions are translucent; remove from pan and set aside.
• Brown ground beef in pan and drain fat.
• Add sofrito to the beef along with the tomatoes, vinegar, and cayenne pepper.
• Simmer for 45 minutes on low heat.
• Serve over rice, with a fried egg on top, garnished with pimiento, if desired.
• Another option to serve is to spoon it into corn tortillas, with lettuce, tomato, green onions, jalapenos, cheese, and hot sauce, like a taco.

MEXICAN HASH (PICADILLO)

Steps:

• First, stir fry potatoes in olive oil.
• Take potatoes out from oil, set apart.
• Into the remaining oil in the skillet, add the ground meat, tomatoes, salt, garlic, and pepper and mix well.
• Once the meat is partially cooked, add potatoes and rest of ingredients.
• Simmer on medium heat for about 30 minutes.

PICADILLO

Steps:

• Using a large nonstick skillet, cook beef over medium heat, breaking up with spoon, until browned and drain off any fat.
• Add onions and cook, stirring often, for 5 minutes or until nearly tender.
• Add garlic and peppers, and cook, stirring often, for 2 to 3 minutes or until onions are softened.
• Mix tomato paste with water and stir into beef mixture along with raisins, olives, capers and Worcestershire sauce (original recipe called for 2 tbsp Worcestershire sauce but I found that to be too much).
• Simmer for 5 minutes to blend flavors then stir in vinegar (I would add the same amount of vinegar as Worcestershire sauce), salt and pepper.

CUBAN-STYLE PICADILLO

Steps:

• Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; sauté until onion is soft, about 5 minutes. Add beef; sauté until cooked, breaking up with back of fork, about 7 minutes. Add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves. Serve picadillo warm.

CLASSIC CUBAN-STYLE PICADILLO

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
• Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
• Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
• Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

PICADILLO

Steps:

• Cook ground beef in a large pan over medium heat until done. Remove from pan, drain, and set aside.
• Add olive oil to pan. When the oil is hot add onions and green peppers. Sauté until onions are translucent. Add garlic and saute several more minutes.
• Return cooked beef to pan and add remaining ingredients. Stir well and bring to a boil.
• Reduce heat to low; cover pan and simmer for about 30 minutes.
• Remove bay leaf before serving.

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.

CUBAN PICADILLO

Steps:

• In a large skillet, cook onions in oil over low heat for 15-20 minutes or brown, stirring occasionally. Add wine; cook and stir 2 minutes longer. Transfer to a 3- or 4-qt. slow cooker., In the same skillet, cook beef over medium heat until no longer pink. Add to slow cooker. Combine the tomatoes, tomato sauce, tomato paste, garlic and seasonings; pour over top. Cover and cook on low for 4-6 hours or until heated through., Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Stir the green pepper, olives, jalapeno and raisins into the slow cooker. Cover and cook 30 minutes longer. Serve with rice.

PICADILLO

Steps:

• Heat a large skillet and, when hot, add the olive oil.
• Add the ground beef, crumbling as you put it in the skillet.
• When lightly browned, add the onions, bell pepper, garlic, and all the spices.
• Cook for 10 minutes, stirring often, and then add the diced potatoes.
• Cover, reduce the heat to medium low and cook for 40 minutes or until the potatoes are tender.
• Add the tomatoes, cover, and simmer for 5 minutes.
• Remove from the heat, put into a bowl and serve over white rice or with hot flour tortillas.