Jamaican Chicken Stew
At a Glance
- Prep
- 10 minutes
- Cook
- 25 minutes
- Total
- 35 minutes
- Servings
- 4 serving(s)
Categories
- Main Course
- Stew
- Caribbean
- Jamaican
- Stovetop
- Easy
Dietary
- Low Cholesterol
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Very tasty and easy to make. Another favorite of mine from cooking light. I generally use more curry powder and add jamaican hot sauce.
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Equipment
Large nonstick skillet, saucepan, mixing bowl
Ingredients
- 1 cup uncooked long-grain rice
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 1/2 teaspoons bottled minced garlic
- 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 cracked black pepper
- 1/4 cup dry red wine
- 2 tablespoons capers
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes, undrained
Instructions
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.
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