Jamaican Chicken Stew
This chunky-style stew will bring the flavor of the islands to your table this winter. Served over a bed of rice, this makes a hearty one-dish dinner.
1 c. uncooked long-grain rice
2 tsp. olive oil
1 c. diced onion
1 1/2 tsp. bottled minced garlic
1 lb. boneless, skinless chicken breast, cut into 1-inch cubes
1 tsp. curry powder
1 tsp. dried thyme
1/2 tsp. ground allspice
1/2 tsp. crushed red pepper
1/2 tsp. fresh ground black pepper
1/4 c. dry red wine
2 Tbsp. capers
1 (15-oz.) can black beans, rinsed and drained
1 (14.5-oz.) can petite diced tomatoes, undrained
1. Prepare rice according to package directions.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté until tender, about 3 minutes.
3. Toss chicken and the next 5 ingredients in a bowl, stirring to coat. Add chicken mixture to pan and continue to sauté 5 minutes. Stir in wine, capers, black beans and diced tomatoes.
4. Reduce heat, cover and simmer 10 to 15 minutes. Serve over rice.