Chicken Jamaica
- 2 teaspoons extra-virgin olive oil
- ½ cup chopped onion
- 3 garlic cloves, finely chopped
- 2 boneless, skinless chicken thighs (10 ounces total)
- ½ teaspoon curry powder
- ½ teaspoon freshly milled black pepper
- ½ teaspoon kosher salt
- ½ teaspoon ground allspice
- ½ teaspoon hot red pepper flakes
- 1 cup chopped tomato
- 2 tablespoons drained capers
- ¼ cup dry red wine
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon chopped fresh chives
Instructions:
From a hot and balmy island comes this quick skillet stew. Serve it alongside spaghetti squash for a colorful, crunchy, hot-and-sweet supper.
- Heat a large skillet over medium heat. Add the oil and onion. Cook and stir until it begins to turn golden, about 3 minutes, then add the garlic.
- While they are cooking, place the chicken thighs on a piece of wax paper. In a small bowl, mix the curry, pepper, salt, allspice, and red small bowl, mix the curry, pepper, salt, allspice, and red pepper flakes.
- Rub the spice mixture into the chicken pieces, then brown them in the skillet, pushing the onions to the sides. After you have turned the chicken once, add the tomato and capers. Cook 2 to 3 minutes, then add the wine, bay leaf, and thyme. Cover and cook until chicken is tender, about 20 minutes.
- Serve sprinkled with chives.