Nuevo Cubano Chicken With Lindsay Spanish Olive Picadillo Salsa 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.

SPICY CUBAN MOJO CHICKEN WITH MANGO-AVOCADO SALSA

Steps:

• Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.
• While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside.
• To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.

CHICKEN PICADILLO

Steps:

• Place chicken in a food processor. Pulse until ground.
• Heat oil in a large skillet over medium-high heat.
• Add onion; cook for 3 minutes, stirring occasionally.
• Add chicken, cumin, salt, cinnamon, and garlic and cook until chicken is done (about 3 minutes), stirring frequently.
• Stir in salsa and raisins.
• Cover, reduce heat, and simmer for 5 minutes or until heated through.
• Stir in almonds and cilantro.

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.