This recipe is an old standard from when I first started learning to cook in college. It’s a Cooking Light recipe that has almost no salt or added fat. In fact, I found myself sprinkling some salt over the top, but it really doesn’t need it.
This dish is spicy and deeelish. And, you know, it’s healthy, so that’s good.
First, put a pot of white rice on to cook. While that’s working, sautee 1 c. chopped yellow onion and 2 cloves of garlic in a splash of olive oil.
While that renders, cut 1 lb. of raw chicken into bite-sized pieces. Toss the chicken with 1 tsp. curry powder, 1 tsp. dried thyme, 1/2 tsp. allspice, 1/2 tsp. cayenne pepper and 1/2 tsp. black pepper.
Add the chicken to the cooking onion/garlic and sautee for 4 min. Stir in 2 tbsp. capers, 1/4 c. red wine, one can drained black beans and one can of diced tomatoes, with juice. Cover and simmer until the chicken is cooked and the vegetables are tender, about 10 minutes.
To serve, spoon some rice in a bowl and top with the chili. Garnish with cilantro. Finish with a glass of red wine!