Instructions: Saute onions and garlic in olive oil for a few minutes. Add carrots, Brussels sprouts, yams, and celery stalks and saute a bit longer, adding a bit of defatted chicken stock if necessary.

Dredge chicken breast with cumin, thyme, and chili powder in a plastic bag. Saute in a nonstick skillet, again with a bit of broth, if necessary.

Combine the partially cooked chicken breast with the vegetables in a Dutch oven. Add the tomato paste and chicken broth to make a paste, then add the rest of the broth and the wine.

Add the wild rice, cover and simmer for about 35 minutes or until the rice is tender. Add the frozen vegetables and cook for another ten minutes.

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