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

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.

How to Make It

Step 1

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

Step 2

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.

Ratings & Reviews

cookinglover's Review

beezer825
March 04, 2014
N/A

Keiko123's Review

HOPE2014
February 01, 2014
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.

weepinwilo's Review

whare71
September 16, 2013
N/A

joe1610's Review

Slowfoodie
August 21, 2013
N/A

beezer825's Review

steponme
March 20, 2013
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.

PeteSoup's Review

TCUnurse
February 16, 2013
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.

ppppppp's Review

1penndy
January 21, 2013
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.

HOPE2014's Review

Tina43
December 06, 2012
N/A

Tina43's Review

falljunelaker
December 03, 2012
N/A

angie86's Review

cookinglover
November 08, 2012
N/A