Best Brazilian Chicken And Rice With Olives Recipe Epicuriouscom Recipes

Brazilian Chicken and Rice With Olives image

Provided by DailyInspiration

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb boneless chicken thighs, skinless, cut into 1/2 inch wide strips
1/4 cup olive oil
4 garlic cloves, finely chopped
1 teaspoon orange zest
1 1/2 cups water (check pkg. instructions taking into account juice)
1/2 cup orange juice
1 (8 ounce) package yellow rice mix (with seasoning packet)
1/2 cup pimento stuffed olive, halves (packed)
1 cup fresh cilantro, chopped
orange wedge (to garnish)

Steps:

Sprinkle chicken lightly with salt and generously with 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 1 1/2 cups water and 1/2 cup orange juice and bring to a boil. Mix in rice, 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; let stand covered 10 minutes.
Stir in cilantro and transer to a platter. Garnish with orange wedges.

Chicken and Rice with Olives image

Provided by Daily Inspiration S

Categories Chicken

Time 1h10m

Number Of Ingredients 9

1 lb boneless, skinless chicken thighs, cut into 1/2 inch wide strips
1/4 c olive oil
4 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

Steps:

1. Sprinkle chicken lightly with salt and generously with freshly ground black pepper.
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.
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.
4. Remove from heat and let stand covered 10 minutes. Stir in cilantro and transfer to a platter. Garnish with orange wedges.

Brazilian Chicken and Rice with Olives image

Yield Makes 4 servings

Number Of Ingredients 10

1 pound skinless boneless chicken thighs, cut into 1/2-inch-wide strips
1/4 cup olive oil
4 garlic cloves, finely chopped
1 teaspoon grated orange peel
1 cup water
1/2 cup orange juice
1 cup yellow rice mix with seasoning packet (from 8-ounce box)
1/2 cup (packed) pimiento-stuffed Spanish olives, halved
1 cup chopped fresh cilantro
Orange wedges

Steps:

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