Jamaican Chicken Stew
Make your chicken stew island-style with the addition of garlic, allspice, curry, red pepper, and black beans. Serve the chunky chicken mixture over steamed rice for a hearty one-dish meal.
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|1 cupuncooked long-grain rice|
|2 teaspoonolive oil|
|1 cuponion; chopped|
|1 1/2 teaspoongarlic; minced|
|1 poundchicken breast; boneless skinless cut into bite-size pieces|
|1 teaspooncurry powder|
|1 teaspoondried thyme|
|1/2 teaspoonground allspice|
|1/2 teaspooncrushed red pepper|
|1/2 teaspooncracked black pepper|
|1/4 cupdry red wine|
|1 canblack beans; (15 oz) rinsed and drained|
|1 can (14.5 oz)diced tomatoes; undrained|
Jamaican Chicken Stew Preparation
Prepare rice according to package directions, omitting salt and fat.
While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Combine chicken and the next 5 ingredients (chicken through black pepper) in a bowl. Add chicken mixture to pan; saute 4 minutes. Stir in wine, capers, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes or until tender. Serve over rice.
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Jamaican Chicken Stew Reviews
Great flavors and low fat/calories plus it's so easy to make!
1 years, 2 months, 3 weeks, 2 days, 18 hours, 33 minutes ago
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