Tired of the same chicken dishes time after time? Let this new dish light up your taste buds. Islanders would add plenty of cayenne pepper and probably pass the hot sauce too, but it’s easy enough to omit the hot stuff and still create the exotic, spicy flavor of Jamaican jerk chicken.
If you’re a crew of only one or two people, freeze leftovers in batches. Make just enough rice each time for the stew you are serving.
2 tablespoons vegetable oil
20-ounce package chicken tenders
Large onion, diced
Large green pepper, diced
1 teaspoons nutmeg
½ teaspoon cloves
2 teaspoons cinnamon
1 bay leaf
½ teaspoon cayenne pepper (optional)
16-ounce can chicken broth
15-ounce can diced tomatoes
Medium zucchini or summer squash, cut in bite size
15-ounce can black beans, drained and rinsed
In a big kettle, heat the oil and stir-fry chicken over high heat, gradually stirring in vegetables and spices. When everything is nicely browned, and the spices fragrant, add broth, tomatoes and squash. Cover and cook 20 minutes over low heat. Stir in black beans to heat through. Remove bay leaf and serve over rice Serves 8.
See more of Janet's camo-tested recipes at
http://www.CampAndRVcook.blogspot.com
1 comments:
This looks really good....
I guess you could cut up some chicken breasts instead of the tenders....might even be a bit healthier?
Can't wait to try it!
Thanks
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