Jamaican Chicken Stew - cooking recipe

Ingredients

1 cup long grain rice, uncooked
2 teaspoons olive oil
1 cup onion, chopped
1 1/2 teaspoons garlic, minced
1 lb boneless skinless chicken breast, cut into bite-size pieces
1 teaspoon curry powder
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
1/4 cup dry red wine (or chicken broth)
2 tablespoons capers
1 (15 ounce) can black beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes, undrained

Preparation

Prepare rice according to package directions, omitting salt and fat.
While rice cooks, heat oil in a large nonstick skillet over medium-high heat.
Add onion and garlic, saute 3 minutes or until tender.
Combine chicken and spices in a bowl.
Add chicken mixture to pan and saute 4 minutes.
Stir in wine, capers, beans, and tomatoes.
Cover, reduce heat, and simmer 10 minutes until tender.
Serve over rice.
One serving equals 1 1/2 cups stew and 3/4 cup rice.