Arroz con Pollo With Apples

INGREDIENTS

1. 2 large tart unpeeled apples, such as Granny Smith
2. 8 boneless, skinless chicken thighs
3. 1teaspoon kosher salt
4. 1teaspoon black pepper
5. 6tablespoons olive oil
6. 1 green pepper, coarsely chopped
7. 1 yellow pepper, coarsely chopped
8. 1 medium onion, diced
9. 3 cloves garlic, minced
10. 114.5-ounce can diced tomatoes
11. 1tablespoon paprika
12. 1/4teaspoon red pepper flakes
13. 1cup long-grain converted rice
14. 2cups chicken broth
15. 1/4teaspoon fresh flat-leaf parsley, chopped

DIRECTIONS

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