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| Servings |
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Ingredients
- 3-4 tablespoons extra virgin olive oil
- 2 stalks celery diced
- 1 red bell pepper diced
- 2-3 teaspoons cumin ground
- 1-2 teaspoons oregano dried
- 1 teaspoon paprika smoked
- 1/2 teaspoon black pepper ground
- 2 teaspoons sea salt
- 1- 1 1/2 pounds chicken (raw, organic), cut into cubes
- 3 carrots diced
- 5 cups water or low FODMAP chicken stock
- 6 tablespoons tomato paste
- 2 cups brown rice cooked, short grain
- parsley chopped, fresh, to garnish
Ingredients
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Instructions
- Heat a 6-quart pot over medium-high heat. Add the olive oil, then the celery and bell pepper, and saute until soft and starting to turn color, about 6 to 7 minutes.
- Add the cubed chicken, spices (cumin through black pepper), and sea salt, Saute for a few more minutes. Next add the diced carrots; saute for a minute more.
- 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 chopped fresh parsley. This stew tastes even better on the second and third days. Enjoy!