2 tablespoons Olive oil
2 Onions, diced
4 teaspoons Fresh garlic, minced
6 Carrots, sliced
500 grams Brussel spouts, halved
4 Sweet potatoes diced
6 Celery stalks, chopped
6 tablespoons Tomato paste
1 kg Boneless skinless chicken breasts, cubed
4 teaspoon Cumin
2 litres Fat-free/low sodium chicken stock
2 teaspoon Dried thyme
4 teaspoon Chili powder
1½ cups Wild or brown rice
1 cup Red wine (optional)
1 cup Frozen peas
Sauté garlic and onions in the oil, than add carrots, Brussels sprouts, celery, and sweet potatoes. Continue to sauté, adding stock as needed.
Dredge chicken with thyme, chili powder, and cumin in a plastic bag, then sauté in a nonstick frying pan.
Combine chicken w/vegetables in the oven, and add stock and tomato paste and wine if desired.
Add rice, cover and simmer for about half an hour until rice is tender. Add remainder of vegetables and cook for 10 minutes more.
Total cooking takes about 45 minutes. Serves 2-3.