You will need:
2 large Granny Smith apples
8 boneless, skinless chicken thighs
1 tsp kosher salt
1 tsp black pepper
6 tbsp olive oil
1 green pepper, coarsley chopped
1 yellow pepper, coarsley chopped
1 medium onion, diced
3 cloves garlic, minced
1 14.5 oz can diced tomatoes
1 tbsp paprika
1/4 tsp red pepper flakes (or more to taste)*
1 cup fast cook (minute rice) long grain rice (N. uses minute brown rice)
2 cups chicken broth
*Quite obviously, if you want to turn up the heat, use chipotle chiles, jalepeños, or habañeros.
Quarter, core and slice the apples into 1/4 inch thick pieces, set aside. (Do not peel.) Season the chicken with the salt and black pepper. In a large (deep) skillet, heat the olive oil; add the chicken and cook four minutes per side or until it is golden brown. Remove the chicken from the pan but save the oil. Cook the bell peppers (and hot peppers, if using), onion, and garlic in the oil until tender, about ten minutes. Add the tomatoes and apples to the pan; cook eight to ten minutes longer. Add the paprika and red pepper; stir well and add the rice. Stir over the heat for two minutes; add the chicken broth and bring to a boil.
It seems to me that if your skillet is not big enough to hold all of this, you could heat a large pot and dump the whole shebang into that when it starts getting too full.
Reduce the heat to medium-low, arrange chicken over everything, and cover. Cook for twenty minutes or until liquid is absorbed; serve with sour cream.