This is a nice one-pot dish for company because you can make it in advance.
1 tablespoon olive oil
1 medium onion, chopped
2 to 3 garlic cloves, minced
3/4 pound of boneless, skinless chicken breast, cut into 3/4-inch pieces
1 14-ounce can no-salt added whole tomatoes in their juices
1 rib of celery, cut into 1/2-inch slices
1 small green bell pepper, chopped
1 scallion, chopped
1 tablespoon salt-free tomato paste
1 bay leaf
1 teaspoon dried thyme
1/4 teaspoon dried red pepper flakes
Pinch of ground cloves
1 cup of long-grain brown rice, cooked according to package directions
In a 3-quart Dutch oven, heat oil over medium heat.
Add onion and garlic. Sauté until onion is tender, about 4 minutes.
Add chicken and cook, stirring, until pieces are white on all sides.
Add tomatoes with liquid, breaking up with a spoon.
Mix in celery, green bell pepper, scallion and tomato paste.
Stir in bay leaf, thyme, red pepper flakes and cloves.
Bring to a boil, reduce heat and simmer until chicken is cooked and sauce has thickened, about 20 minutes.
Remove bay leaf. Stir rice into chicken mixture and heat through.