chicken and rice with olives

Name: Chicken and Rice with Olives
Prep time: 20 min
Cook time: 50 min
Yield: 4
Cuisine: Latin American
Ingredients: 1 pound(s) boneless, skinless chicken thighs, cut into 1/2 inch wide strips; 1/4 cup(s) olive oil; 4 - garlic cloves, finely chopped; 1 teaspoon(s) orange zest; 1 package(s) 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 cup(s) orange juice; 1/2 cup(s) (packed) pimento-stuffed olives, halved; 1 cup(s) fresh cilantro, chopped; - orange wedge to garnish

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23 Pinches 4 Photos

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Deep In The Heart of, TX

Updated on Mar 2, 2015

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

Rate

prep time 20 Min

cook time 50 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 pound boneless, skinless chicken thighs, cut into 1/2 inch wide strips
1/4 cup olive oil
4 - garlic cloves, finely chopped
1 teaspoon orange zest
1 package 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 cup orange juice
1/2 cup (packed) pimento-stuffed olives, halved
1 cup fresh cilantro, chopped
- orange wedge to garnish

How To Make chicken and rice with olives

Step 1

Sprinkle chicken lightly with salt and generously with freshly ground black pepper.

Step 2

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.
Step 3

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.
Step 4

Remove from heat and let stand covered 10 minutes. Stir in cilantro and transfer to a platter. Garnish with orange wedges.
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