This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. Red Wine

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Jazz up your chicken Jamaican style from the kitchens of  thegayhare

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Jamaican chicken stew

Ingredients

1 cup uncooked long-grain rice, (I prefer a short grain)
2 teaspoons olive oil
1 cup chopped onion
1 1/2 teaspoons bottled minced garlic
1 pound skinned, boned 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
1/2 teaspoon cracked black pepper
1/4 cup dry red wine
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained


Preparation

Prepare rice according to package directions, omitting salt and fat.

While rice cooks, heat oil in a large non-stick 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, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes or until tender. Serve over rice.

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