During christmas we were given a nice dry red wine from a friend. In fact, it was homemade by our good friend Jayne.
After a nice new year's dinner we had a tiny bit leftover, so I started searching for what do do with it*. I ended up choosing a curry-stew that called for 1/4 cup of red. I think I actually used around 1/2 cup in the end. I also switched the method around from the original recipe, browning the chicken first and adding some boiled potatoes near the end.
*I've been told to never cook with a wine you wouldn't consider drinking, so I didn't think that the wine wasn't fit for a glass.
Jamaican Brown Stew with Chicken
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 1 tsp curry powder
- 1 tsp dried thyme
- 1/2 tsp garam masala
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp cracked black pepper
- 2 tbsp olive oil
- 1 cup onion (chopped)
- 3 garlic cloves (minced)
- 1/2 cup dry red wine
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes (drained)
- 4 potatoes, boiled and diced
- Combine chicken, curry powder, thyme, garam masala, red pepper flakes and black pepper (chicken through black pepper) in a bowl.
- Heat 1 tbsp oil in over medium-high heat in a wide pot.
- Brown chicken for 3-5 minutes and set aside.
- Add 1 tbsp oil, onions and garlic and saute for 3-5 minutes, scraping up flavours from the chicken and spices.
- Add chicken mixture, wine, beans and tomatoes.
- Cover, reduce heat and simmer (stirring occasionally) for 20 minutes.
- Add potatoes and continue simmering until mixture thickens and chicken is tender.
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