• Wash and dry produce. • Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Dice potatoes into 1/2-inch pieces.

• In a small pot, combine rice, 11/4 cups water (21/4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a large pot over medium-high heat. Add chicken in a single layer. Season with oregano, salt, and pepper. Cook, stirring occasionally, until browned, 3-5 minutes. • Add garlic and scallion whites; cook, stirring constantly, until chicken is cooked through and aromatics are fragrant, 1-2 minutes more. • Increase heat to high. Stir in potatoes, mushroom stock concentrate, chicken stock concentrate, and 21/2 cups water (41/2 cups for 4 servings); cover and bring to a boil. Uncover, reduce heat to medium, and simmer, stirring occasionally, until potatoes are tender, 10-12 minutes.

• Whisk mirepoix paste, cheese roux concentrate, and cream cheese into pot with stew until combined and slightly thickened, 1-2 minutes. Taste and season with salt and pepper if desired. • Fluff rice with a fork. • Divide stew and rice between shallow bowls in separate sections. Garnish with scallion greens and serve. Chicken is fully cooked when internal temperature reaches 165°.