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.
Jamaican Chicken Stew
Prep time
Cook time
Total time
Adapted from Cooking Light.
Author: Andrea Meyers
Recipe type: Soups
Cuisine: Jamaican
Serves: 4 servings
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.
More Information
Equipment
large skillet
medium bowl
Recipe Notes
I like to make a large batch of the spice mix and keep it in the spice pantry for the next time.
large skillet
medium bowl
Recipe Notes
I like to make a large batch of the spice mix and keep it in the spice pantry for the next time.
More Soup & Stew Recipes
More Jamaican Recipes From Other Blogs
- The Way to His Heart – Jamaican Pork Tenderloin
- Iowa Girl Eats – Jamaican Jerk Chicken with Jamaican Red Beans and Rice
- Chef and Steward – Jamaican Escoveitch Fish
- Girl Cooks World – Jamaican Ginger Beer
[Disclosure: I am a member of the Cooking Light Bloggers’ Connection.]
[Disclosure: This blog earns a small commission through affiliate links.]
Looks delicious as always! I love an easy stew for these cool days we’ve been having!