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.
We liked this-my husband doesn’t like curry but it wasn’t that noticeable with the other spices. We don’t like real spicy hot food so I cut the red pepper flakes by half. It still seemed to be missing something so I googled Jamaican spices and ginger, cinnamon, nutmeg and cloves are spices they use. I added a little extra allspice, 1/8 teaspoon cloves and 1/8 tsp nutmeg. It tasted better.
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.
Followed recipe as shown only substituting fresh garlic for the bottled, using 1/4 tsp ground habenero pepper instead of crushed red, and 1 TBSP fresh thyme in place of dried. Will add some salt next time however. All in all though, this recipe is a keeper. I love both Jamaican and Indian cuisine, and this dish sort of melds the two together.
nice meal for a cold wintery night....served over rice
This was pretty good. I realized I was out of curry powder as I was making it so I improvised my own, using coriander, paprika and garam masala. I also used red kidney beans instead of black beans. Overall, I thought it turned out okay, if a little bland, so I added some additional spices, a green pepper, some chili peppers, and a shot of sriracha sauce. Fresh cilantro is a must. I served it over brown rice and thought it was very tasty, though not very Jamaican.
I read reviews before making this dish and Ramped up the spice based on those reviews. i like spice so this was a good move. I served it over brown jasmine rice. not only will I make it again, I think it's a worthy substitute for any chili dish for a game day party!!!
Easy to make and a great meal!
Good recipe, but a little bland. Will fix it again, but I'll try to spice it up a bit.
My husband and I love this recipe. We have found that we like it served wrapped up in warm flour tortilla shells and topped with a little sour cream and cilantro. I would definitely recommend!
Let me just say there is nothing wrong with this recipe and I will definitely make it again....I did not see giving it 4 stars because I would not fix for a special occasion. It is a great weeknight standard and will fit well into the mix, but don't think it is a "company" recipe. I agree with the other posters about there not being much spice, but again we are big spice eaters. I found that a adding little Sriracha (sp?) right before munching on my bowl added a world of spice and flavor! :) Next time I might add some corn, hominy, or kale.
A tasty, quick stew for a weeknight dinner, but I wouldn't serve it for a special occasion. Served with cole slaw.
Quick, simple and delicious! We topped it with some diced pineapple for a sweet & spicy mix. The leftovers made yummy wraps for lunch the next day.
wonderful blend of flavours
Made this last night, and it was fantastic. Followed recipe but used just one chx breast, don't know if that was 1 lb or not. The flavors were just right. It wasn't spicy but very flavorful. Can't wait to make it again - it will be a go-to recipe from now on.
A fantastic family dish -- simple to make using ingredients mostly from the pantry, and loads of fabulous flavors. I added shredded Kale for a green vegetable to make it a one-pot meal; fabulous. Recipe doubles easily.
Quick and delicious! Threw in some mushrooms, used chicken broth instead of wine and added a little cilantro at the end for color. Made a great quick meal. Great flavor and very filling.
This was really good. Quick and easy. A keeper for the rotation. For people who do not like spicy food at all, this will seem spicy, I think. For those who do like spicy food, like we do, it's mild but not bland or completely without any heat. We followed the recipe exactly except for using fresh garlic & we didn't mind it as is at all, but it would have been fine kicked up a notch, too, in terms of spice.
My husband and I LOVED this receipe. Its something different to add to the weeknight rotation - its a fairly simple and quick dinner. Excellent use of beans and great spice flavor. We like spicey food so we kicked up the heat, but it was very flavorful on its own. Its not pretty, but we'll definitely be making this again!
