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      RECIPE TITLE " Jamaican Chicken Stew Recipe"
    Source: Cooking Light magazine,
    courtesy of Cooking.com

    yields 4 servings (serving size: 1 1/2 cups stew and 3/4 cup rice)
    time--- difficultymoderate

      RECIPE INGREDIENTS

    1 cup uncooked long-grain rice
    2 teaspoons olive oil
    1 cup chopped onion
    1 1/2 teaspoons bottled minced garlic
    1 pound skinned, boned 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
    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, undrained

      RECIPE METHOD

    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; sauté 3 minutes or until tender. Combine chicken and the 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.

    Recipe reprinted by permission of Cooking Light magazine. All rights reserved.

      Nutrition Facts
    4 servings (serving size: 1 1/2 cups stew and 3/4 cup rice)
    Facts per Serving
    Calories: 465 Fat: 5g Carbohydrates: 66g
    Cholesterol: 66mg Sodium: 799mg Protein: 38g
    Fiber: 6g % Cal. from Fat: 10% % Cal. from Carbs: 57%

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