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Nuevo Cubano Chicken with
Spanish Olive Picadillo Salsa

Nuevo Cubano Chicken


  • 2 tablespoons olive oil
  • 4 (4 to 5 ounce) 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 ounce) 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


  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 for 4 minutes.
  3. Turn; sprinkle remaining jerk seasoning over chicken. Continue to cook for 4 minutes. Transfer to a plate; set aside.
  4. Add onion, bell pepper and garlic to same skillet; cook 3 minutes, stirring occasionally.
  5. Add tomatoes, olives, raisins, capers and Worcestershire sauce. Increase heat to medium-high and simmer 5 minutes.
  6. Return chicken to skillet, turning to coat. Continue cooking until chicken is no longer pink in center, about 5 minutes.
  7. Transfer chicken to serving plates; top with olive mixture and serve with desired toppings.

Prep Time: 20 min | Cook Time: 25 min | Servings: 4

Nutrients Per Serving: Calories: 326 Calories from fat: 109 Total fat: 12g Monounsaturated fat: 8g Cholesterol: 66mg Sodium: 956mg Total Carbohydrates: 28g Dietary Fiber: 4g Protein: 28g

Recipe and photo credit (used with permission): Lindsay Olives

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