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Jamaican Chicken Stew W/ Rice
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    Jamaican Chicken Stew W/ Rice

  • 1 cup uncooked long-grain rice
  • 1 Tablespoon extra virgin olive oil
  • 1 cup chopped onion
  • 2 teaspoons minced garlic (about 3 large cloves)
  • 1 pound skinned, boned chicken breast, cut into bite-size pieces
  • 1 teaspoon curry powder
  • 1 teaspoon dried thyme
  • 3/4 teaspoon ground allspice
  • 1/4 teaspoon habanero chile powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon cracked black pepper
  • 1/4 cup good dry red wine
  • 2 tablespoons capers
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
    Garnish:
  • 1 Green Onion sliced thinly on the bias
  • Prepare rice according to package directions.

    While rice cooks,
    Combine chicken and the next 5 ingredients (chicken through black pepper) in a bowl, and set aside.

    Heat oil in a large nonstick skillet over medium-high heat. Add onion and sauté 3 minutes, add garlic and cook 3 more minutes or until onion is translucent.

    Add chicken mixture to pan; sauté 3 minutes. Stir in wine and cook until wine is reduced by half. Add capers, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes or until tender. Taste and adjust for seasoning. Serve over rice.

    Note: If you have jerk paste available, substitute 1 Tablespoon Jerk for the thyme, allspice, chiles and black pepper.

    Serves 2

    From: Cooking Lighticon
    Posted By: rec.food.recipes
    Post Date: ???

    *BACK TO CHICKEN*







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