Chicken and rice stew recipe

The weather has been consistent lately... consistently cold.  I probably shouldn't complain because this is the last time that I'll have to endure a Michigan winter, and I know that there are colder places to live.  My body still doesn't like it, though, and has been craving lots of soups and stews.  This one caught my eye because I already had almost all of the ingredients (I just had to pick up a pepper), which fits nicely with my need to use up everything in my pantry and freezer before I move this summer.  I really enjoyed this stew, and it definitely fits into my definition of comfort food.  It's very filling, and has kept me warm for the past few days.  I particularly enjoyed the combination of herbs and spices (I'm a sucker for anything with cumin).  You could certainly make this spicier, but I enjoyed the subtlety of the spice that still allowed the other flavors to shine through. This is also a great recipe to adapt based on what you have in hand - I can imagine all sorts of vegetables or grains being excellent additions or substitutions.


Chicken and rice stew (adapted from The Whole Life Nutrition Kitchen)
(Printable version)

1 Tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 Tbsp cumin
2 tsp dried oregano
1 tsp paprika
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized cubes
1 red bell pepper, diced
3 carrots, sliced
4 1/2 cups water
6 Tbsp tomato paste
2 cups cooked brown rice
salt and pepper to taste

Heat oil over medium heat in a large pot.  Add onions and cook until they're tender, and then add garlic and cook for an additional minute.  Stir in cumin, oregano, paprika, chicken, pepper, and carrots and saute for a few minutes.  Then add water, tomato paste, and rice, and let simmer for about 30 min, stirring occasionally.  Season with salt and pepper before serving.  Serves 5.