Heat olive oil in a large nonstick skillet over medium-high heat.

Add chopped onion and minced garlic to the skillet.

Saute the onion and garlic for 3 minutes, or until they become tender.

In a separate bowl, combine bite-sized chicken pieces, curry powder, dried thyme, ground allspice, crushed red pepper flakes, and cracked black pepper.

Add the chicken mixture to the skillet with the onion and garlic.

Saute the chicken mixture for 4 minutes, browning the chicken.

Stir in dry red wine, rinsed and drained black beans, and undrained diced tomatoes.

Cover the skillet, reduce the heat to low, and simmer for 10 minutes, or until the chicken is tender and cooked through.

Serve the Jamaican Brown Stew Chicken over rice.