Rating: 4.5 stars
27 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 5
  • 4 star values: 3
  • 5 star values: 18

Make your chicken stew island-style with the addition of garlic, allspice, curry, red pepper, and black beans.  Serve the chunky chicken mixture over steamed rice for a hearty one-dish meal.

Recipe by Cooking Light November 2000

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Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups stew and 3/4 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rice according to package directions, omitting salt and fat.

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  • 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.

Nutrition Facts

465 calories; calories from fat 10%; fat 5g; saturated fat 1g; mono fat 2.2g; poly fat 1g; protein 38.5g; carbohydrates 66g; fiber 5.9g; cholesterol 66mg; iron 6mg; sodium 799mg; calcium 101mg.
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