Jamaican Chicken Stew

[GeckoGirl]

I think this was from Nov 2000 or 2001 It is also in the recipe finder. I made it last night for the second time and had forgotten how good it was. Though my friend commented that with all my changes, it really is from "Cooking Lyn" not Cooking Lite! Highly recommend it!

Jamaican Chicken Stew

INGREDIENTS
1 cup uncooked long-grain rice
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
2 tablespoons capers
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained


INSTRUCTIONS
1. Prepare rice according to package directions, omitting salt and fat.
2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Combine chicken and the next 5 ingredients (chicken through black pepper) in a bowl. Add chicken mixture to pan; saute 4 minutes. Stir in wine, capers, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes or until tender. Serve over rice.


YIELD: 4 servings (serving size: 1-1/2 cups stew and 3/4 cup rice)
PREPARATION TIME:10 minutes
COOKING TIME: 20 minutes


NUTRITIONAL INFO
CALORIES 465 (10% from fat); FAT 5g (sat 1g, mono 2.2g, poly 1g); PROTEIN 38.5g; CARB 66g; FIBER 5.9g; CHOL 66mg; IRON 6mg; SODIUM 799mg; CALC 101mg


Lynda’s notes: used 1.5 lbs of chicken, doubled + the spices, added some cayenne in addition to the crushed red pepper, used 4 big cloves of garlic, 1.5 cans of tomatoes with roasted garlic, didn’t have red wine so used about ¼ cup water with some white wine, probably doubled the capers and used 2 diced zucchini in place of the black beans.


Lynda

[VictoriaL]

Thanks for reminding me about this recipe! It was one of our favorites, but I find so many to try now that we'd have to have dinner three times a day to fit these favorites, new and old, in. I'm glad that you posted the recipe because I noticed that it contains capers, which I have 2/3 of a jar of in my refrigerator and was having difficulty locating a recipe to use them. It's on the "menu-plan" for next week now!

[mochadelsol]

This recipe is on my rotation, we love it in this house:p

[lindrusso]

Mmmmm....I just made this tonight (from the soup and stew supplement) and it's really good! I was drawn to it because it sounded unusual. I rarely cook with allspice and wasn't sure how I'd like that in a stew (although I use a very small amount in chili sometimes) - that combined with the capers and curry sounded very interesting. Turns out, the flavor combination is very, very tasty.

I followed the recipe exactly (except that I cooked the chicken breast halves whole, cut them, and then added them back at the end to keep it from drying out) and would not make any changes. This recipe claims 4 servings - in our house it made closer to 6. It could also probably use a bit more rice for my tastes.

This stew is easy, delicious, healthful (it is VERY low fat) and unusual - a winner! The kiddos liked it pretty well too. I also like that it's very easy to have all the ingredients on hand to whip up any old time - I have all the staple ingredients at all times in my pantry and I usually have chicken in the freezer.

Alysha :)

[lindrusso]

Bump, darn it, bump!! :mad:

[Jazzmatazz49]

I made this for the first time tonight, and it is really good and really fast to put together! This is going to be a weeknight in-a-hurry meal.

[Beth]

I somehow missed this before and don't remember it. Glad it popped up again. Sounds good to me.