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Jamaican Chicken with Black Beans

October 6th, 2008

Makes 4 servings

 

Spices have played an important role in the history of the Caribbean islands beginning with Columbus, who came looking for spices when he sailed from Spain. Allspice, also known as Jamaican pepper, comes from a berry that grows on the indigenous pimento tree. Serve this aromatic dish with basmati rice for a wholesome meal the whole family will enjoy.

 

  • 1 tablespoon olive oil
  • 12 ounces skinless, boneless chicken breasts, cut into 1-inch squares
  • 1 cup finely chopped onion
  • 2 teaspoons curry powder
  • 1 1/2 teaspoons minced garlic
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14-ounce) can diced tomatoes
  • 1 tablespoon finely chopped fresh thyme
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1/2 teaspoon pepper, or to taste
  • Salt to taste
  • Coarsely chopped fresh cilantro for garnish

 

Heat the oil in a large sauté pan over medium-high heat. Add the chicken, onion, curry powder, and garlic; cook, stirring occasionally, for 5 minutes or until the chicken is thoroughly cooked and the onions are tender.

 

Stir in the remaining ingredients. Reduce the heat to low; cover and simmer for 5 minutes or until heated through.

 

Garnish the servings with cilantro.

Recipe from The Complete 15-Minute Gourmet by Paulette Mitchell.

Photo by Nancy Bundt

Nancy Bundt Photography

 

One Response to “Jamaican Chicken with Black Beans”

  1. Cortlandt Says:

    Loved the recipe! And more importantly, my wife loved the dish. My kids did taste it. I’m looking forward to buying your book.

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