1 tsp. each Kosher salt and freshly ground pepper
2 Tbsp. paprika (I use McCormick Smoked Paprika)
2 Tbsp. olive oil
3-4 cloves pressed garlic
1 medium onion, finely chopped
2 lbs. sweet potatoes, in 1-inch chunks
2 cups baby carrots
2 Tbsp. flour
1 1/2 cups chicken broth
1 cup apple juice
1 1/2 Tbsp. fresh rosemary, finely chopped
In a Ziploc bag, combine about 2 T. smokey paprika, and 1 tsp. each of salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated. In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked. Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5-6 minutes. Gently whisk the flour into the apple juice. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil. Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 35 minutes. Right before serving, stir the chicken and vegetables; add in the rosemary. Taste and adjust the seasoning with more salt and pepper. Serve alone, or on rice.