Jamaican Chicken Stew

Recipes » Soups, Stews and Chili » Stews

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.

Cuisine: CaribbeanMain Ingredient: Chicken

(5, 1) 100% would make again (reviews)

29 people want to try | 38 have favorited

+ Favorites

+ Try Soon

+ Menu Planner

+ Grocery List

Recipe
Photos (0)
Nutrition
Notes

Ingredients

Ready in 45 minutes
[ customize ] [ alert an editor ] [ I've made ]

Original recipe makes 4 Servings

Verified by horikor

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

2 tablespooncapers

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.