2 tsp olive oil
1 c chopped onion
1 1/2 tsp minced garlic
1 lb skinless, boneless chicken breast, cut into bite-size pieces
1 tsp curry powder
1 tsp dried thyme
1/2 tsp ground allspice
1/2 tsp crushed red pepper (Note: this is a lot of red pepper; feel free to use less!)
1/2 tsp cracked black pepper
1/4 c dry red wine
2 Tbsp capers
1 15-oz. can black beans, rinsed and drained
1 14.5-oz. can diced tomatoes, undrained
Rice for serving with
- Heat oil over medium-high heat in a large nonstick skillet. Add onion and garlic; sauté three minutes or until tender.
- Combine chicken and next five ingredients (through black pepper) in a bowl and mix.
- Add chicken mixture to pan and sauté four minutes or until browned.
- Stir in wine, capers, beans, and tomatoes. Cover, reduce heat, and cook ten minutes or until tender.
- Serve over rice.
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Except where noted, all material on this site is © 2001 Rebecca J. Stevenson