Thursday, March 5, 2009

Jamaican Chicken Stew

I got this one from a Cooking Light book...and it's another favorite in our house. Even the kids love it! It's super quick and easy but it's got a TON of flavor! It's VERY spicy, but not in a hot way. Just try it and you'll see!

Jamaican Chicken Stew

3 cups uncooked rice
3 tsp olive oil
1 cup chopped onion
2 garlic cloves
1 lb chicken breast, chopped
1/2 tsp dried thyme
1 tsp crushed red pepper
2 tsp curry powder
1 tsp allspice
1 tsp pepper
1/2 cup burgundy wine
2 cans black beans, rinsed and drained
4 Tbsp capers
29 oz diced tomatoes

1.Prepare rice according to package.
2.Heat oil in large nonstick skillet over medium high heat.
3.Add onion and garlic and sauté 3 minutes or until tender.
4.Combine chicken, curry, thyme, allspice, red pepper, and pepper.
5.Add chicken mixture to pan, sauté 4 minutes. Stir in wine, capers, beans, and tomatoes.
6.Cover, reduce heat, and simmer for 10 minutes or until tender. Serve over rice.

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