Jamaican Chicken Stew

Christina Haley


This stew is so full of warm flavors. It is one of my favorites in the cooler seasons. It is a mouthful of warm toasty spices that is just "something different" than the same old chili and stew. One of those curl up in front of the fireplace meals you can eat out of a bowl. Enjoy!!!


★★★★★ 1 vote

20 Min
1 Hr
Stove Top


  • 1 Tbsp
    olive oil
  • 1 medium
    yellow onion diced
  • 6 clove
    garlic chopped
  • 3 lb
    boneless skinless chicken thighs or chicken breast cubed1
  • 1 Tbsp
    curry powder
  • 1 tsp
    black pepper
  • 1 tsp
    allspice, ground
  • 2 tsp
    thyme, dried
  • 1 tsp
    red pepper flakes
  • 1 tsp
    kosher salt
  • 1/2 c
    red wine, dry, full bodied
  • 1 can(s)
    black beans not drained
  • 1 can(s)
    fire roasted diced tomatoes

How to Make Jamaican Chicken Stew


  1. Saute onion and garlic in the olive oil until translucent.
  2. Toss chicken and spices in a bowl.
  3. Add chicken to onions and garlic. Cook for 5 minutes.
  4. Add wine, cans of beans and tomatoes. Bring to boil, reduce to simmer. 1 hour minimum. You could also put it all into a crock pot and cook it that way. I like stove top in a 4 quart pot. Serve over rice.
    Optional: Serve with any fresh herbs sprinkled on top (cilantro, basil, parsley) any to preferred taste.

Printable Recipe Card

About Jamaican Chicken Stew

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Latin American
Dietary Needs: Dairy Free Low Carb

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