1 small sweet potato, peeled and thinly sliced into strips
1 small red onion, chopped
4 skinless boneless chicken thighs, cut into bite-sized pieces.
1/4 cup long-grain rice
1 1/2 tsp curry powder
1 tsp cumin
2 10-oz (284-mL) cans undiluted chicken broth or 4 cups (1 L) chicken bouillon
1 cup frozen peas
2 green onions, thinly sliced

Oil a large saucepan and place over medium heat. When hot, add onion and stir occasionally until it starts to soften, about 3 min. Add chicken, sweet potato and rice. Sprinkle with curry powder and cumin. Cook, stirring, for 1 minute. Pour in broth and 2 soup cans of water. Cover and bring to a boil over high heat. Then reduce heat to medium-low and boil gently, while covered, until rice is cooked, 15 to 20 min. Stir in peas and green onions. Taste and add more salt if you like.