Brazilian Chicken and Rice with Olives

Daily Inspiration S


A delicious one-pot meal that will delight your taste buds. Makes a very pretty presentation as well.

★★★★★ 2 votes
20 Min
50 Min
Stove Top


1 lb
boneless, skinless chicken thighs, cut into 1/2 inch wide strips
1/4 c
olive oil
garlic cloves, finely chopped
1 tsp
orange zest
1 pkg
8-oz. pkg. yellow rice mix with seasoning packet (measure water according to package instructions taking into account orange juice as part of cooking liquid)
1/2 c
orange juice
1/2 c
(packed) pimento-stuffed olives, halved
1 c
fresh cilantro, chopped
orange wedge to garnish


1Sprinkle chicken lightly with salt and generously with freshly ground black pepper.
2Heat oil in a large heavy skillet over medium-high heat. Add chicken, garlic and zest; saute until chicken is lightly browned, about 3 minutes.
3Add water and juice combination and bring to a boil. Mix in rice and seasoning packet and olives. Return to a boil. Reduce heat to medium-low, cover and cook until liquid is absorbed and rice is tender, about 20-30 minutes.
4Remove from heat and let stand covered 10 minutes. Stir in cilantro and transfer to a platter. Garnish with orange wedges.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Latin American
Dietary Needs: Low Fat, Dairy Free
Other Tags: Quick & Easy, For Kids