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Jamaican Chicken Stew


1 cup uncooked long-grain rice
2 teaspoons olive oil
1 cup chopped onion
1 1/2 teaspoons bottled minced garlic
1 pound skinned and boned chicken breast, cut in bite-size pieces
1 teaspoon curry powder
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon crushed red pepper
1/2 teaspoon cracked black pepper
1/4 cup dry red wine
2 tablespoons capers
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, un drained


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 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.

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