Jamaican Chicken Stew
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
Prepare rice according to package directions, omitting salt and oil/butter.
While rice cooks, heat oil in a large nonstick 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, capers, beans, and tomatoes.
Cover, reduce heat, and simmer 10 minutes or until tender.
Serve over rice