Jamaican Stew with Chicken - #1

If you need one 'Jamaican' recipe for your menu routine, start with this easy and popular dish. The spice quantities listed will make a mild stew. If you don't have curry powder in your pantry, go here for easy curry recipes. Add your favorite hot sauce in the late cooking stages and/or to individual servings to kick up the heat to your own tastes. For variety, here's another Jamaican recipe with slightly different ingredients: Stew #2.

Two more stovetop chicken recipes with a similar spice base: West African Chicken with Peanut Sauce and Saigon Chicken Curry.

Chicken. Plan one breast per serving. Trim excess fat and pat dry with paper toweling. To help flavors penetrate the meat, flatten breasts to half-inch thickness with a meat tenderizer or rolling pin. Cut breasts into bite-size pieces or thin strips. Season liberally with salt, pepper and, optionally, paprika.

Total time 45-60 minutes. Serves 4.

SHOPPING LIST:		Dried thyme Allspice Canned black beans Canned tomatoes Dry red wine Capers Parmesan cheese, peanuts, hot sauce Cilantro or flat-leaf parsley
	Long-grain white rice Onion Chile pepper flakes Chicken breasts Garlic Curry powder
Prepare the rice
	Follow package directions. Cook and set aside. (Go here for help in preparing perfect rice).	1 cup (8 oz) long-grain white rice
Make the stew
1	In a large non-stick skillet, heat oil over medium-high heat, then sauté until onions are translucent but not browned (4-7 minutes)	1 tablespoon olive or peanut oil 1 medium onion, coarsely chopped or thinly sliced 1/2 tsp salt 1/4 tsp chile pepper flakes
2	Stir in and sauté 4-5 minutes	3-4 chicken breasts, (prepared as above) 2 cloves garlic, minced or chopped 1 tsp curry powder 1 tsp dried thyme 1/2 tsp ground allspice
3	Stir in, reduce heat and simmer—covered— at least 10-15 minutes or until chicken is tender	1 15-oz can black beans, drained & rinsed 1 15-oz can tomatoes chopped, with juice 1/4 cup (2 oz) dry red wine 1-2 tablespoons capers, rinsed Pinch of sugar Salt and fresh ground black pepper, to taste
To serve
Serve over reserved rice Pass around grated Parmesan cheese, shelled peanuts and hot sauce Garnish with chopped fresh cilantro or fresh flat-leaf parsley