|Jamaican Chicken Stew W/ Rice|
Prepare rice according to package directions.
While rice cooks,
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.
From: Cooking Light
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