- 30 min
Cook the rice
In a pan, place the rice, the broth and the bay leaf and cook, covered, over medium heat for 15 minutes or until all water is absorbed. Add additional water if rice has absorbed all the liquid and is still not done cooking. Once cooked, drain rice and leave in strainer.
Prepare and cook the ingredients
Mince the onion and garlic. Chop the apple(s) into small cubes. Roughly chop the pecans. To the now empty pan, melt remaining butter over medium heat and add onions, garlic, apple(s) and pecans. Saute for 5-7 min.
Finish the rice
Return rice to skillet along with cranberries, dijon and apple cider vinegar. Toss to evenly combine. Season with salt and pepper.
Cook the chicken
Cook the chicken in the pan for 10 min with olive oil, turning the cutlets halfway though the cooking. Season with salt and pepper.
Serve the rice with chicken. Top with parsley.