Jamaican Chicken Stew

• 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

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

long grain rice, olive oil, onion, garlic, chicken breast, curry powder, thyme, ground allspice, red pepper, black pepper, red wine, capers, black beans, tomatoes

Taken from www.food.com/recipe/jamaican-chicken-stew-225219 (may not work)