Jamaican Stew with Chicken #2

This Jamaican stew is a slight variation of version #1. For example, it uses brown rather than white rice and a special mix of spices rather than off-the-shelf curry powder. If you don't have masala or curry powder in your pantry, go here for easy homemade recipes.

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
	Brown rice Onion Chile pepper flakes Chicken breasts Garlic Masala or curry powder
Prepare the rice
	Cook rice following package directions or, for a fail-safe oven version, go here	1-1/2 cups (12 oz) brown 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 (3-7 minutes)	1 tablespoon olive oil or peanut oil 1 medium onion, coarsely chopped or thinly sliced 1 poblano pepper, seeded & 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 masala or 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