Jamaican Chicken Stew

Ingredients:

• 1 cup uncooked long-grain rice
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 large clove garlic, minced
• 1 pound skinless, boneless chicken thighs or
• breasts cut into bite-sized pieces
• 1 teaspoon curry powder
• 1 teaspoon dried thyme
• ½ teaspoon ground allspice
• ½ teaspoon crushed red pepper
• ½ teaspoon cracked black pepper
• ¼ cup dry red wine
• 2 tablespoons capers
• 1 (15 oz.) can black beans, rinsed & drained
• 1 (14.5 oz.) can diced tomatoes, undrained

Prepare the rice according to package directions. Heat the oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and sauté 3 minutes or until tender. In a separate bowl, toss chicken and next 5 ingredients. Add chicken and spice mixture to the onion and garlic, and sauté for another 4 minutes. Stir in wine, capers, beans and tomatoes. Cover, reduce heat and simmer for 10 minutes or until chicken is done. Serve over rice. Serves 4