Jamaican Chicken Stew

Andrea Meyers - Jamaican Chicken Stew

We are big fans of robust Caribbean spices. Allspice, nutmeg, cloves, cinnamon, and ginger are all staples in our pantry and add tons of flavor to both savory and sweet dishes. They are an important part of the iconic jerk spice mix, which we rub all over grilled meats, and they are a perfect addition to meaty stews. This Jamaican chicken stew from Cooking Light is full of flavor and perfect for cold wintry days. Pour it over brown rice and you have a meal in a bowl.

Recipe Notes

If you have a favorite jerk seasoning mix, you can use it as a substitute for the spices. This stew is a great freezer meal, I just double the recipe and freeze the extra for another night.

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JAMAICAN CHICKEN STEW

Adapted from Cooking Light.

Serves 4.

Equipment

large skillet
medium bowl

Ingredients

2 teaspoons olive oil
1 cup chopped onion, about 1 medium
1 1/2 teaspoons minced garlic
1 pound (454 g) boneless skinless 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 (60 ml) dry red wine
2 tablespoons capers
2-1/2 cups (428 g) cooked black beans, (or a 15-ounce/425 g can black beans, rinsed and drained)
1 (14.5-ounce/497 g) can diced tomatoes, with juice

SERVE WITH
cooked brown rice
cilantro for garnish

Preparation

While the rice cooks, heat olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté until tender, about 3 minutes. In the medium bowl, stir together the curry powder, dried thyme, allspice, red pepper, and black pepper, then toss with the chicken pieces. Add the chicken mixture to the pan and sauté 4 minutes. Stir in the wine, capers, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes. Serve over brown rice.