Jamaican Chicken Stew


Jamaican Chicken Stew

Jamaican Chicken Stew

one of those meals that’s in my monthly rotation.  This recipe for Jamaican Chicken Stew from Cooking Light is one that I wasn’t totally sold on until I made it. Mainly because I hadn’t ever thought of combining ingredients like black beans, red wine and capers. Regardless, figured I’d give it a whirl and am glad I did. There’s a similar version I found for a slow cooker too, but this one can be done on the stove and (once again) great for making on a weeknight. Hint: make extra so you’ve got leftovers!

1 cup uncooked long-grain rice
2 tsp olive oil
1 cup chopped onion
1 1/2 tsp bottled minced garlic
1 lb skinned, boned chicken breast, cut into bite-size pieces
1 tsp curry powder
1 tsp dried thyme
1/2 tsp ground allspice
1/2 tsp crushed red pepper
1/2 tsp cracked black pepper
1/4 cup dry red wine
2 tbsp capers
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained

1.Prepare rice according to package directions.
2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat.
3. Add onion and garlic; sauté until tender.
4. Combine chicken and the next 5 ingredients (chicken through black pepper) in a bowl.
5. Add chicken mixture to pan; sauté 4 minutes.
6. Stir in wine, capers, beans, and tomatoes.
7. Cover, reduce heat, and simmer 10 minutes or until tender.
8. Serve over rice

Photo: Cooking Light


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