2 tsp extra virgin olive oil
3/4 lbs boneless, skinless chicken breasts, cubed
1 sweet onion, sliced
1/2 pound small red potatoes cut into quarters
Salt and Pepper
1/2 cup shredded carrots
2 garlic cloves, minced
2 tsp paprika
1 tsp ground cumin
2 tsp dried oregano
1 (15 ounce) can whole plum tomatoes
3/4 cup rice
1 1/2 cups chicken broth

Heat the olive oil in a non-stick pan. Add the chicken and cook until golden brown on all sides, about 3 to 5 minutes. Remove from the pan and set aside. Add the onions and potatoes and cook, stirring often, until onions have softened and are lightly golden, about 10 to 12 minutes. Season with salt and pepper.
Add carrots, garlic, paprika, cumin, oregano, tomatoes, rice, broth and the cooked chicken. If it appears too dry, add more broth. Bring to a boil and immediately reduce to a simmer. Cook, covered, for 20-25 minutes.