Ingredients
Instructions
*It is important to have a large skillet with a lid. Ideally the lid is glass so you can see what is going on without lifting the lid. I always used an electric skillet for this recipe.
- 2 large tart unpeeled apples, such as Granny Smith
- 8 boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 6 tablespoons olive oil
- 1 green pepper, coarsely chopped
- 1 yellow pepper, coarsely chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 14 ½-ounce can diced tomatoes
- 1 tablespoon paprika
- 1/4 teaspoon red pepper flakes
- 1 cup long-grain converted rice
- 2 cups chicken broth
- 1/4 teaspoon fresh flat-leaf parsley, chopped
Instructions
- Quarter, core, and slice the apples into 1/4 inch thick pieces. Set aside. (you can peel the apples if you prefer)
- Season the chicken with salt/pepper. Heat the oil in a large skillet (see note at bottom of recipe) over medium-high heat. Add the chicken and cook 4 minutes on each side or until golden brown. Remove the chicken and set aside.
- In the same pan, add green and yellow pepper, onion, and garlic. Stir well and cook until tender, about 10 min. Add the tomatoes and apples to the pan and cook 8-10 min more.
- Add the paprika and red pepper. Stir well and add the rice. Cook, stirring, for 2 min.
- Add the chicken broth and bring to a boil over high heat. Reduce heat to medium-low, arrange the chicken on top of the rice mixture, and cover. Cook about 20 min or until the liquid is absorbed.
- Sprinkle with parsley (if you have it) and serve hot.
*It is important to have a large skillet with a lid. Ideally the lid is glass so you can see what is going on without lifting the lid. I always used an electric skillet for this recipe.