Steve's Jamaican Chicken Stew
w/smoked olive oil
1 cup uncooked rice (try red or brown!)
2 Tbls Sonoma Smoked Olive Oil
1 Tbls Santa Fe Chile Smoked Olive Oil
1 cup chopped yellow onion
2 large cloves garlic, minced
1 lb. boneless, skinless chicken breast,
cut into bite-size pieces
1 teaspoon curry powder
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon cracked red pepper
1/2 teaspoon cracked black pepper
1/4 cup dry red wine
2 Tbls capers
1 – 15 oz. can black beans, rinsed & drained
1 – 14.5 oz. can diced tomatoes; drained well
Fresh cilantro (optional)
Prepare the rice according to package directions, omitting the salt & fat. Keep warm. Heat 2 Tbls Sonoma Smoked Olive Oil in a large nonstick skillet over medium-high heat. Add onions & garlic, and sauté 2 to 3 minutes or until tender. Combine chicken, curry, thyme, allspice, red pepper & black pepper in a bowl and mix well. Add chicken mixture to the pan and sauté 4 to 5 minutes. Stir in wine, capers, beans & tomatoes. Cover and reduce heat to simmer for 10 minutes, or until tender. Serve over rice. Drizzle tablespoon (or to taste!) of Santa Fe Chili Smoked Olive Oil and garnish with fresh cilantro. — Steve |
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