Prep 10 mins
Cook 20 mins
Found this in a Cooking Light magazine and have put it on my list of recipes to try.
- 1 cup long grain rice, uncooked
- 2 teaspoons olive oil
- 1 cup onion, chopped
- 1 1⁄2 teaspoons garlic, minced
- 1 lb boneless skinless 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 flakes
- 1⁄2 teaspoon black pepper
- 1⁄4 cup dry red wine (or chicken broth)
- 2 tablespoons capers
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 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 spices in a bowl.
- Add chicken mixture to pan and saute 4 minutes.
- Stir in wine, capers, beans, and tomatoes.
- Cover, reduce heat, and simmer 10 minutes until tender.
- Serve over rice.
- One serving equals 1 1/2 cups stew and 3/4 cup rice.
This isnt how you make Jamaican Stew Chicken. We dont put capers, black beans, crushed red pepper flakes, wine or curry powder in it.
Great recipe. I've added this to my list of one-pot dishes (if you don't count the rice). I went overboard on the curry, red pepper, garlic and all spice measures and enjoyed the result. Didn't need any salt.
Wow! This has lots of flavor. The only thing missing was some salt. I made as posted. Came out delicious. Served it with a side of corn bread and dinner was ready. This is quick and easy to prepare.What more can you ask for. Thanks for posting.