Name: Jamaican Chicken Stew
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 teaspoons olive oil; 1 cup chopped onion, (about 1 medium); 1½ teaspoons minced garlic; 1 pound 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 dry red wine; 2 tablespoons capers; 2½ cups cooked black beans (or a 15-ounce/425 g can black beans, rinsed and drained); 14.5 ounces canned diced tomatoes, with juice; cooked brown rice; cilantro

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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 from those spices and it’s 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. I like to make a large batch of the spice mix and keep it in the spice pantry for the next time. 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.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Soup

Cuisine: Jamaican

Keyword: black beans, chicken, gluten free

Servings: servings

Calories: 357kcal

Author: Andrea Meyers

Equipment

large skillet
medium bowl

Ingredients

2 teaspoons olive oil
1 cup chopped onion, (about 1 medium)
1½ teaspoons minced garlic
1 pound 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 dry red wine
2 tablespoons capers
2½ cups cooked black beans (or a 15-ounce/425 g can black beans, rinsed and drained)
14.5 ounces canned diced tomatoes, with juice

Serve With

cooked brown rice
cilantro

US Customary - Metric

Instructions

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.