Rating: 4 stars
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Greg Patent
Recipe by Real Simple October 2004

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Credit: Beatriz Da Costa

Recipe Summary

prep:
40 mins
additional:
25 mins
total:
1 hr 5 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Quarter, core, and slice the apples into ¼-inch-thick pieces; set aside. 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. 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. Add the paprika and red pepper. Stir well and add the rice. 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.

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Nutrition Facts

calcium 120mg; 718 calories; carbohydrates 76g; cholesterol 99mg; fat 32g; fiber 6g; iron 4mg; protein 35mg; saturated fat 6g; sodium 1153mg.
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