1. 1. Brown the Chicken: Heat the olive oil in a large, oven-safe skillet (preferably cast iron or heavy-bottomed) over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. The chicken doesn’t need to be cooked through at this point, just nicely seared. Remove the chicken from the skillet and set aside.

2. 2. Saute Aromatics: Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened and translucent, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3. Add Rice and Liquids: Stir the rinsed rice into the skillet, coating it with the pan drippings and aromatics. Pour in the chicken broth and apple cider. Add the dried thyme, salt, and pepper. Bring the mixture to a boil.

4. 4. Combine and Simmer: Once boiling, return the browned chicken to the skillet, nestling the pieces into the rice mixture. Stir in the diced apples. Reduce the heat to low, cover the skillet tightly with a lid or aluminum foil, and let it simmer for 18-20 minutes.

5. 5. Check for Doneness: After 18-20 minutes, check the rice. It should be tender and all the liquid should be absorbed. If the rice is still a bit firm or there’s excess liquid, re-cover and cook for another 5 minutes.

6. 6. Rest and Garnish: Remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the rice to fully steam and become fluffy.

7. 7. Serve Warm: Fluff the rice gently with a fork. Garnish generously with fresh chopped parsley before serving.