Spiced Chicken and Rice Stew

By Shuger

Ingredients

• 3 to 4 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 3 to 4 cloves garlic, crushed
• 2 to 3 teaspoons ground cumin
• 1 to 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons Herbamare or sea salt
• 1 to 1 1/2 pounds (raw) organic chicken, cut into cubes
• 1 red bell pepper, diced
• 3 carrots, diced
• 5 cups water or chicken stock
• 6 tablespoons tomato paste
• 2 cups cooked short grain brown rice
• chopped fresh parsley

Preparation

Step 1

Heat a 6-quart pot over medium-high heat. Add the olive oil then the onions and saute until soft and starting to turn color, abut 6 to 7 minutes. Add the garlic and saute 30 seconds more.

Then add the cubed chicken, spices (cumin though black pepper), and Herbamare. Saute for a few minutes. Then add diced red bell pepper and carrots; saute a minute more.

Next add the water or stock, tomato paste, and rice. Add more rice for a thicker stew if desired. Simmer on medium-low heat for about 25 minutes.

Taste and add more salt and/or seasonings if needed. Simmer a few more minutes. Garnish each bowl with the chopped parsley. This stew tastes even better on the second and third days. Enjoy! :)

How to cook a pot of Brown Rice:

We usually cook 2 or 3 cups of rice at a time but here is the measurements for one cup which can be doubled or tripled as needed.

Place 1 cup of short grain brown rice and 2 cups of water into a small (heavy-bottomed) pot. Add a pinch of sea salt and place the pot, covered, over high heat. Bring to a boil then immediately turn heat to a low simmer and cook for about 45 minutes. Do not stir at all while cooking!

After it is cooked, remove the pot from heat and let cool for at least 10 minutes before serving. That's it! Cooking rice is so easy!