Try a mild, sweet apple such as a Golden Delicious or Fuji in this robust, colorful entree.
1 tablespoon canola oil
1 large red onion, coarsely chopped
1 large red bell pepper, cored, seeded and diced
1 large sweet apple, cored and diced, unpeeled
1 tablespoon flour
12 ounces boneless, skinless chicken thighs, cut into 1-inch chunks (3 thighs)
1 cup sodium-reduced chicken broth
1 large sweet potato, peeled, cut into ½-inch chunks
¾ teaspoon salt
½ teaspoon hot smoked paprika or 1/2 teaspoon paprika plus 1/8 teaspoon chili powder
¼ teaspoon crushed dried thyme
¼ teaspoon pepper
Heat oil over medium heat in large, heavy-bottom skillet. Add onion, bell pepper and apple. Cook for 7 to 10 minutes, or until onion is translucent, stirring occasionally. Spoon vegetables and apple onto a plate and set aside.
Sprinkle flour over chicken and toss gently to coat. Place chicken in skillet and cook 3 to 5 minutes to brown. Pour in broth and scrape up browned bits in bottom of skillet. Stir in reserved vegetables and apple, sweet potato, salt, paprika, thyme and pepper. Stir again.
Partially cover skillet. Cook 25 to 30 minutes over low heat, stirring occasionally, or until sweet potato is tender and sauce is slightly thickened.
Makes 4 (1-1/2 cup) servings
PER SERVING: 306.5 calories / 13 grams total fat / 25 grams protein / 22.5 grams carbohydrates / 81 milligrams cholesterol / 666 milligrams sodium / 3 grams dietary fiber