Wednesday, January 13, 2010

Jamaican Brown Stew with Chicken

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
  1. Combine chicken, curry powder, thyme, garam masala, red pepper flakes and black pepper (chicken through black pepper) in a bowl. 
  2. Heat 1 tbsp oil in over medium-high heat in a wide pot.
  3. Brown chicken for 3-5 minutes and set aside.
  4. Add 1 tbsp oil, onions and garlic and saute for 3-5 minutes, scraping up flavours from the chicken and spices.
  5. Add chicken mixture, wine, beans and tomatoes.
  6. Cover, reduce heat and simmer (stirring occasionally) for 20 minutes.
  7. Add potatoes and continue simmering until mixture thickens and chicken is tender.
(inspired by RecipeZaar's Jamaican Brown Stew Chicken)

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen.
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