Meats: chicken breast
Produce: onion, garlic,
Seasonings: curry powder, thyme, ground allspice, crushed red pepper, cracked black pepper
Other: long-grain rice, olive oil, dry red wine, capers, can diced tomatoes, can black beans
Cooking Method: stovetop
Yields: 4 servings
Serving Size: 1½ cups stew and 3/4 cup rice
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Ingredients:
2 teaspoons olive oil
1 cup chopped onion
1½ teaspoons bottled minced garlic
1 pound skinned, boned chicken breast, cut into bite-size pieces
1 teaspoon curry powder
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon crushed red pepper
1/2 teaspoon cracked black pepper
1/4 cup dry red wine
2 tablespoons capers
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
Procedure:
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; sauté 3 minutes or until tender. Combine chicken and the next 5 ingredients (chicken through black pepper) in a bowl. Add chicken mixture to pan; sauté 4 minutes. Stir in wine, capers, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes or until tender. Serve over rice.
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; sauté 3 minutes or until tender. Combine chicken and the next 5 ingredients (chicken through black pepper) in a bowl. Add chicken mixture to pan; sauté 4 minutes. Stir in wine, capers, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes or until tender. Serve over rice.
Recipe Type: Authentic
Recipe Author: Cooking Light
Magazine / Publication: Cooking Light, November 2000
Original Photograph By: Randy Mayor
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.myrecipes.com/recipe/jamaican-chicken-stew
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