Ingredients
2 tablespoons canola oil2 pounds boneless skinless chicken thighs, cut into 1-inch pieces1 teaspoon pepper1/2 teaspoon salt2 medium sweet potatoes, peeled and chopped1 jar (16 ounces) medium salsa2 medium nectarines, peeled and cubed2 tablespoons Tajin seasoning1 cup uncooked instant brown rice1 cup water1/4 cup minced fresh parsleyMinced fresh chives
Preparation
In a Dutch oven, heat oil over medium-high heat. Sprinkle chicken with pepper and salt. Brown chicken in batches; return all to pan. Add the sweet potatoes, salsa, nectarines and seasoning. Bring to a boil; reduce heat. Cover and simmer until potatoes are almost tender, about 15 minutes.
Stir in rice and water; bring to a boil. Reduce heat. Cover and simmer until potatoes are tender, about 10 minutes. Stir in parsley. Serve in bowls; sprinkle with chives.
