One-Pot Salsa Chicken

One-Pot Salsa Chicken 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 chopped 2 tablespoons Tajin seasoning 1 cup uncooked instant brown rice 1 cup water 1/4 cup minced fresh parsley Minced fresh chives In a Dutch oven, heat oil over medium-high heat. Sprinkle chicken with pepper and salt. Brown chicken in batches; return 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.