In a casserole dish, warm a little oil over a medium heat then add the chicken and cook and stir for a few minutes until browned, but still a little pink in the centre.
Crumble in the stock cubes and add the rest of the ingredients. Add enough water to just cover the ingredients and simmer, covered, for a further 15 minutes or until the chicken is no longer pink in the centre, the rice is tender and all flavours have fused together. Spoon into warmed bowls and serve immediately.
Check on the stew while cooking and add more water if needed.