5 med cloves garlic, minced or pressed
1/4 tsp dried thyme or herbes de Provence
1 Tbsp tomato paste
6+ cups chicken or veg broth
1 bay leaf
1 Tbsp white miso
~12 oz boneless skinless chicken breast
½ cup + 2 Tbsp long grain rice, rinsed
3 large carrots, peeled and cut 1/4 inch thick
8 medium Brussels sprouts, trimmed and cut in half
1/2 cup frozen peas
Season chicken breast on both sides with salt and pepper and let sit for 15 min. Heat 1 Tbsp oil in a medium pot over med heat until shimmering. Place chicken breasts in pot and cook until browned and breasts release from the pot. Flip breasts, brown the other side, then remove breasts to a plate.
Add another Tbsp oil, heat, and add shallot and garlic. Heat, stirring occasionally until shallot and garlic are softened. Stir in the thyme and tomato paste and cook until fragrant, about 30 sec.
Add the broth, bay leaf, and miso and bring to a simmer, scraping up any browned bits. Add the chicken, then cover and cook until chicken is cooked to 160 deg F. Remove chicken to a cutting board and let rest until cool enough to shred
Stir in the Brussels sprouts and let simmer for 5 in then add the rice and carrots and simmer, cooking until the rice and all veggies are tender, 12-15 min. Meanwhile, shred the chicken breasts. When the veggies and rice are tender, stir in the chicken and peas and let sit off heat until warmed through, a couple of minutes. Taste and adjust seasonings with salt and pepper to taste. Serve with saltine crackers.
