Ingredients

• 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.