Spacer Jamaican Chicken Stew
  | Asymmetry | Cooking | Jamaican Chicken Stew |



2 tsp olive oil
1 c chopped onion
1 1/2 tsp minced garlic
1 lb skinless, boneless chicken breast, cut into bite-size pieces
1 tsp curry powder
1 tsp dried thyme
1/2 tsp ground allspice
1/2 tsp crushed red pepper (Note: this is a lot of red pepper; feel free to use less!)
1/2 tsp cracked 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 diced tomatoes, undrained

Rice for serving with


  1. Heat oil over medium-high heat in a large nonstick skillet. Add onion and garlic; sauté three minutes or until tender.
  2. Combine chicken and next five ingredients (through black pepper) in a bowl and mix.
  3. Add chicken mixture to pan and sauté four minutes or until browned.
  4. Stir in wine, capers, beans, and tomatoes. Cover, reduce heat, and cook ten minutes or until tender.
  5. Serve over rice.

Serves four

Cooking Light issue unknown.

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Except where noted, all material on this site is © 2001 Rebecca J. Stevenson