Monday, January 16, 2012

Jamaican Stew

2 tsp. oil
Onion, garlic, chicken, and spices
1 c. onion, chopped
1 Tbsp. garlic, minced
1 lb. chicken, chopped into bite sized pieces
1 tsp. curry powder
1 tsp. thyme
1/2 tsp. allspice
1/2 tsp. red pepper flakes
1/2 tsp. pepper (I may have added more...)
1/2 Tbsp. cilantro, chopped
1/4 c. red wine
2 Tbsp. capers
1 can black beans, drained
1 can diced tomatoes, not drained
1 c. chicken broth
Hot cooked rice

Saute the onion in the oil in a large pot over medium heat for about 3-4 minutes, then add the garlic, and cook a minute or two longer. Combine the chicken and next five ingredients (through the pepper) in a bowl. Mix well. Add chicken mix to the pan, and cook about 4-5 minutes. Add cilantro. Stir in wine, capers, beans, tomatoes, and chicken broth. Cover and reduce heat to medium low. Simmer about 10 minutes or until tender.

Put about 1/2 a cup of hot cooked white rice in the bottom of a bowl, then spoon the stew over it.

If you don't want as much liquid in your stew, leave out the chicken broth.

Here's a link to the recipe I adapted: Jamaican Stew

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