Caribbean Chicken Stew
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- 1 package(s) Basmati rice
- 2 tablespoon(s) olive oil
- 1 whole(s) medium sweet onion
- 2 teaspoon(s) fresh garlic
- 1 pound(s) boneless, skinless chicken breasts, cut into pieces
- 1 teaspoon(s) curry powder
- 2 teaspoon(s) Caribbean jerk seasoning
- 1/2 teaspoon(s) cracked black pepper
- 1/4 cup(s) dry red wine or chicken both
- 2 tablespoon(s) drained capers
- 1 can(s) 16 oz black beans
- 1 can(s) 15 oz Italian style diced tomatoes
- Heat oil in skillet, cook onion and garlic over medium heat for 5 minutes.
- In a bowl, combine chicken, curry, jerk seasoning and black pepper. Add chicken mixture to skillet, cook 4 minutes on med-high.
- Stir in wine/broth, capers, beans and tomatoes. Cover, reduce heat and simmer at least 10 minutes.
- Serve over rice.
This recipe is a personal recipe added by Purgers and has not been tested or endorsed by MyRecipes.
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Caribbean Chicken Stew Recipe at a Glance
- COURSE: Main Dishes