Hearty Chicken and Bell Pepper Stew with Carrot and Herb Rice

1.Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

2.Add the chicken chunks in a single layer and sear until golden brown on all sides, about 4-5 minutes. Remove the chicken and set aside.

3.In the same pot, add the remaining 1 tablespoon olive oil. Add the diced onion and sauté until translucent, about 4 minutes.

4.Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to avoid burning.

5.Add the sliced bell peppers and diced carrots to the pot. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.

6.Stir in the smoked paprika, ground cumin, cayenne pepper (if using), dried thyme, and bay leaf. Cook for 1 minute to toast the spices.

7.Return the seared chicken to the pot and pour in the chicken broth. Stir well to combine, scraping any browned bits from the bottom of the pot.

8.Bring the stew to a boil, then reduce the heat to low and cover. Simmer gently for 30 minutes, or until the chicken is tender and the vegetables are cooked through.

9.While the stew simmers, rinse the rice under cold water until the water runs clear.

10.In a medium saucepan, bring 2 cups of water and 1/2 teaspoon salt to a boil.

11.Add the rinsed rice, reduce heat to low, cover, and cook for 15 minutes or until the rice is tender and water is absorbed.

12.Remove the rice from heat and let it sit, covered, for 5 minutes.

13.Fluff the rice with a fork, then stir in the butter, chopped parsley, and fresh thyme leaves. Adjust seasoning with salt if needed.

14.Remove the bay leaf from the stew. Taste and adjust seasoning with salt and pepper as desired.

15.To serve, spoon a generous portion of the carrot and herb rice onto each plate and ladle the hearty chicken and bell pepper stew over the top.

16.Garnish with additional fresh parsley if desired and serve hot.