Ingredient

• 2 tablespoons canola oil
• 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 medium sweet potatoes, peeled and chopped
• 1 jar (16 ounces) medium salsa
• 2 medium nectarines, peeled and cubed
• 2 tablespoons Tajin seasoning
• 1 cup uncooked instant brown rice
• 1 cup water
• 1/4 cup minced fresh parsley
• Minced fresh chives

Direction

1. 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.
2. 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.