27. Jamaican Chicken Stew

I got a little behind again, but finally back on track! Tonight I made Jamaican Chicken Stew from the Cooking Light Soup cookbook. I’m still not sure if a stew is really considered a soup, but since it was in the soup book…
The book suggested corn bread with this, so I made a box of corn muffin mix.

Jamaican Chicken Stew

1 cup uncooked long-grain rice
2 teaspoons olive oil
1 cup chopped onion
1 large garlic clove, minced
1 pound skinless, boneless chicken breast, cut into bite sized pieces
1 teaspoon curry powder
1 teaspoon dried thyme
½ teaspoon ground allspice
½ teaspoon crushed red pepper
½ teaspoons cracked black pepper
¼ cup dry red wine
2 tablespoons capers
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes, un-drained
Cilantro sprigs (optional)

1. Prepare rice according to package directions, omitting salt and fat. Keep warm.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and sauté 3 minutes or until tender. Combine chicken and next 5 ingredients. 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. Spoon rice into individual bowls; ladle stew over rice. Garnish with cilantro sprigs, if desired. Yield: 4 servings (serving size: 1 ½ cups stew and ¼ cup rice)

Changes and Shortcuts:
None…except I think I added extra capers.

Results: Very good, spicy, and easy!

Keeper? YES!!!