Brazilian Chicken and Rice with Olives
Daily Inspiration S
1 lbboneless, skinless chicken thighs, cut into 1/2 inch wide strips
1/4 colive oil
4garlic cloves, finely chopped
1 tsporange zest
1 pkg8-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 corange juice
1/2 c(packed) pimento-stuffed olives, halved
1 cfresh cilantro, chopped
·orange wedge to garnish
How to Make Brazilian Chicken and Rice with Olives
- Sprinkle chicken lightly with salt and generously with freshly ground black pepper.
- Heat oil in a large heavy skillet over medium-high heat. Add chicken, garlic and zest; saute until chicken is lightly browned, about 3 minutes.
- Add 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.
- Remove from heat and let stand covered 10 minutes. Stir in cilantro and transfer to a platter. Garnish with orange wedges.