JAMAICAN CHICKEN STEW

Jamaican Chicken Stew image

Very tasty and easy to make. Another favorite of mine from cooking light. I generally use more curry powder and add jamaican hot sauce.

Provided by AZRT8871

Categories Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 477.7, Fat 4.8, SaturatedFat 0.9, Cholesterol 65.8, Sodium 430.2, Carbohydrate 67.6, Fiber 9.9, Sugar 5.8, Protein 37.8

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