Arroz con Pollo with Apples

Ingredients

• 1 teaspoon pepper black
• 14.5 ounce canned tomatoes diced canned
• 2 cups chicken broth 
• 0.3 teaspoon flat-leaf parsley fresh chopped
• 3 cloves garlic minced
• 1  bell pepper green coarsely chopped
• 1 teaspoon kosher salt 
• 6 tablespoons olive oil 
• 1 medium onion diced
• 1 tablespoon paprika 
• 0.3 teaspoon pepper flakes red
• 1 cup converted rice long-grain
• 8  chicken thighs boneless skinless
• 2 large tart apples such as granny smith unpeeled
• 1  bell pepper yellow coarsely chopped

Equipment

• frying pan

Directions

1. Quarter, core, and slice the apples into -inch-thick pieces; set aside. Season the chicken with the salt and black pepper.
2. Heat the oil in a 12-inch skillet over medium-high heat.
3. Add the chicken and cook 4 minutes on each side or until golden brown.
4. Remove the chicken and set aside, leaving the oil in the pan.
5. Add the green pepper, yellow pepper, onion, and garlic. Stir well and cook over medium heat until the vegetables are tender, about 10 minutes.
6. Add the tomatoes and apples to the pan. Cook 8 to 10 minutes more.
7. Add the paprika and red pepper. Stir well and add the rice. Cook, stirring, for 2 minutes.
8. 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 minutes or until the liquid is absorbed.
9. Sprinkle with the parsley.
10. Serve hot.