Anyone that knows Paul and I, know we love lots of different flavors and spices (not necessarily hot spices, just wonderful deep flavorful spices). This is another one of those dishes that’s a go-to in our house that is full of Jamaican flavors and served over regular ole white rice, plus it’s simple enough to make during the week!
Key spices in Jamaican cooking include, but not limited to: allspice, thyme, ginger, curry and nutmeg. Not necessarily in the same dish, mind you, just some to keep in the pantry for those delicious full of flavor dishes! In fact, onion and garlic is also considered a ‘spice’ in Jamaican cooking.
This Jamaican Chicken is made with a combination of allspice, thyme and curry that will wake up your palate, wanting for more! Remember these spices have no heat, so if you’re wanting a little ‘punch’ in this chicken, you’ll need to add some hot peppers.
Here’s how I make it.
Jamaican Chicken
To make this a quick cooking weeknight meal, I like to cut the chicken breast/tenders into smaller pieces, about 1 inch cubes. Put them in a bowl with the curry powder, thyme, allspice and black pepper. If you’d like to add some heat, add some red pepper flakes. Don’t like heat? Just leave it out.
Toss the chicken to coat and set aside for 15 minutes or longer. (Don’t forget to make the rice!)
In a 10-12 inch skillet, heat oil over medium heat. Add the chopped onions and chicken.
Stirring frequently, cook the onion and chicken until the onion is tender and transparent. About 5-7 minutes.
Add the black beans, crushed tomatoes and dry red wine.
Tip: Wondering what kind of red wine to use? Here I used a red zinfandel. Other good choices include a Cabernet Sauvignon or Merlot. If you don’t have a bottle of red wine open, substitute it with a burgundy cooking wine. It has a longer shelf life and keeps in your pantry for convenience. You’ll find cooking wines in the vinegar/pickles section of your grocery store.
Bring to a boil over medium high heat. Cook a couple minutes to burn off the alcohol. Reduce heat to a low simmer and cook for 15 minutes or until ready to serve. The longer you can let it simmer, the more flavors get infused into the sauce. Salt to taste.
Serve over plain ole white rice. This can be served as a ‘Meal in a Bowl’!
I’m a parsley girl and love adding it to most dishes, including this one along with a nice wedge of lime. Totally optional, but it’s a fav of mine… Just saying…
Want to serve this over a fantastic Coconut Lime Rice? Check out this recipe!
Other recipes you may be interested in…
Pan Seared Indian Chicken Breast
Mediterranean Chicken with Black Beans
Here’s the printer friendly recipe.
This Jamaican Chicken is made with a combination of allspice, thyme and curry that will wake up your palate wanting for more! Served over plain ole white rice. Delicious!
Ingredients
- 1 pound chicken breast, cut into 1 inch pieces
- 1 teaspoon curry powder
- 1 teaspoon dried thyme
- 1/2 teaspoon ground allspice
- 1/2 teaspoon fresh cracked black pepper
- 1/2 teaspoon red pepper flakes, optional
- 1 - 15 ounce can black beans, drained and rinsed
- 1 - 14.5 ounce can crushed tomatoes
- 1/4 cup dry red wine
- 1/2 teaspoon salt, or to taste
- white rice
Instructions
- Toss the chicken with curry powder, dried thyme, allspice, black pepper and crushed red pepper flakes (if you want a little heat) to coat and set aside for 15 minutes or longer.
- In a 10-12 inch skillet, heat oil over medium heat. Add the chopped onions and chicken. Stirring frequently, cook the onion and chicken until the onion is tender and transparent. About 5-7 minutes.
- Add the black beans, crushed tomatoes and dry red wine. Bring to a boil over medium high heat. Cook a couple minutes to burn off the alcohol. Reduce heat to a low simmer and cook for 15 minutes or until ready to serve. The longer you can let it simmer, the more flavors get infused into the sauce. Add salt to taste.
- Serve over plain ole white rice with a wedge of lime.
Notes
Tip: Wondering what kind of red wine to use? Some good choices include a Red Zinfandel, Cabernet Sauvignon or Burgandy. If you don't have a bottle of red wine open, substitute it with a burgundy cooking wine. It has a longer shelf life and keeps in your pantry for convenience. You'll find cooking wines in the vinegar/pickles section of your grocery store.
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