4 servings (serving size: 1 1/2 cups stew and 3/4 cup rice)
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
How to Make It
Prepare rice according to package directions, omitting salt and fat.
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.
I used to have a home in Jamaica and my sister in law had a Jamaican restaurant, and I'd never seen anything like this. The thyme and curry is used a lot in JA food so am guessing that's what gave it the name. Nonetheless, I liked the ease of this and the mix of flavors. The capers give it just the right touch of salt. I used chicken thighs mostly due to preference (real women eat dark chicken meat!). Served over rice makes a great meal to carry for lunch. I was surprised that it made an awful lot, more like to serve 6 if you add a salad and the rice.
I made this for dinner based on the reviews and very rarely dislike cooking light's diverse recipes, however this was not good. It had a very odd, musty taste. it may be the allspice, not sure, but I hate to say I will not be making it again. It just wasn't that good.
I really enjoyed this dish and will definitely make it again. It was quick and simple, so it's great for any occasion. I made two alterations. One, I eliminated the all spice because my wife does not like that flavor. Two, I used white wine instead of red because I had a white open. All I did to finish the dish off was add some salt to taste at the end and served the dish with some wine.
I thought this recipe was company-worthy. Everyone I have prepared it for over the last ten years or so has loved it. The first time I made it, however, I felt it wasn't spicy enough. So the second time I doubled the spices, but it was overly spiced. The third time I multiplied the spices by 1 and 1/2 and it turned out perfect.