Best Chicken With Olives Raisins And Spinach Rice Recipes

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CHICKEN AND RICE WITH OLIVES



Chicken and Rice with Olives image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 stalks celery, chopped
Kosher salt
5 cloves garlic, minced
2 tablespoons chopped fresh oregano
1 cup long-grain white rice
1/2 cup pitted kalamata olives
1 lemon (1/2 quartered and seeded; 1/2 juiced)
1 1/2 pounds skinless, boneless chicken thighs (4 to 6), cut into 2-inch pieces
Freshly ground pepper
1 cup low-sodium chicken broth
2 tablespoons chopped fresh chives

Steps:

  • Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, celery and a pinch of salt and cook, stirring occasionally, until softened, 5 minutes. Stir in 3 minced garlic cloves and 1 tablespoon oregano; cook 30 seconds.
  • Add the rice, olives, lemon quarters, 1 1/2 cups water and 1 teaspoon salt to the pan. Bring to a boil, then reduce the heat to low and stir. Cover and simmer until the liquid is absorbed and the rice is tender, about 17 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until browned, about 8 minutes. Add the remaining 2 minced garlic cloves and 1 tablespoon oregano and cook, stirring, until the garlic is softened, about 10 seconds. Add the lemon juice and scrape up any browned bits with a wooden spoon. Add the chicken broth, bring to a simmer and cook until reduced by about half and the chicken is cooked through, about 5 minutes.
  • Fluff the rice with a fork. Divide among plates, top with the chicken and pan juices and sprinkle with the chives.

Nutrition Facts : Calories 500, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 953 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 34 grams, Sugar 2 grams

CHICKEN WITH OLIVES, RAISINS, AND SPINACH RICE



Chicken with Olives, Raisins, and Spinach Rice image

Combine chicken cutlets and spinach into an appetizing meal sparked by tangy olives and sweet raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 8

1 cup long-grain white rice
Coarse salt and ground pepper
1 bunch flat-leaf spinach (1 pound), thick stems removed, leaves washed well and coarsely chopped
1 tablespoon olive oil
8 chicken cutlets (about 1 1/2 pounds total)
1/3 cup dry white wine
1/4 cup pitted Kalamata olives, slivered
1/4 cup golden raisins

Steps:

  • In a medium saucepan, bring 1 3/4 cups water to a boil. Add rice, season with salt, and return to a boil. Reduce to a simmer, cover, and cook just until tender, 16 to 18 minutes. Remove pan from heat; add spinach, cover, and let stand, without stirring, for 5 minutes. Using a fork, fluff rice and mix in spinach.
  • While rice is cooking, heat oil in a large skillet over medium-high. Season chicken with salt and pepper. Cook in 2 batches, until browned outside and opaque throughout, 1 to 2 minutes per side. Transfer to a plate (reserve skillet); cover with aluminum foil to keep warm.
  • Add wine, olives, and raisins to skillet. Cook over medium-high until wine is almost evaporated, 1 to 2 minutes. Add cup 1/2 water; cook until sauce is reduced by half, 2 to 3 minutes. Serve chicken over spinach rice, and top with sauce.

Nutrition Facts : Calories 482 g, Fat 9 g, Fiber 2 g, Protein 45 g

SPANISH CHICKEN WITH RICE AND OLIVES



Spanish Chicken With Rice and Olives image

I most always add in some chorizo or smoked dry sausage to this just to boost up the flavor a bit. If you have a large electric fypan, then use it for this recipe. Please include the saffron, it really makes this recipe!

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

9 chicken pieces (can use less)
seasoning salt (or use white salt)
pepper
4 -6 tablespoons olive oil
1 large onion, chopped
2 tablespoons fresh minced garlic
1 large red bell pepper, seded and chopped
2 teaspoons paprika (can use more)
2 teaspoons dried red pepper flakes (optional or to taste)
2 cups uncooked converted white rice (Uncle Ben's is best)
1 1/4 cups dry white wine
1 (14 ounce) can diced tomatoes with juice
3 1/2 cups chicken broth
3/4 teaspoon saffron thread
1 bay leaf
1 1/2 cups frozen peas
1/2 cup pimento-stuffed green olives, sliced (or to taste)

Steps:

  • Season the chicken pieces with salt and pepper.
  • Heat oil in a large heavy skillet over medium-high heat until hot but not smoking.
  • Brown the chicken well on both sides; transfer to a plate.
  • Add in onion, red bell pepper and dryed chili flakes; saute for 5 minutes.
  • Add in garlic, paprika and rice and saute for 3 minutes, stirring with a wooden spoon.
  • Add in wine and bring to a boil; simmer uncovered for 3 minutes.
  • Add in tomatoes with juice, chicken broth, saffron and bay leaf; simmer for about 6-7 minutes.
  • Return the chicken along with any juices from the bowl or plate back to the skillet and nestle into the rice .
  • Cook covered over low heat until the chicken is cooked through and the rice is tender and most of the liquid is absorbed (about 20-25 minutes, it might take more or less time).
  • Add in the peas and olives, season with salt and pepper to taste.
  • Cover the skillet and let stand for 10 minutes before serving.

Nutrition Facts : Calories 498.2, Fat 15.8, SaturatedFat 2.4, Sodium 955.6, Carbohydrate 63.9, Fiber 6.4, Sugar 11.4, Protein 12.8

CHICKEN AND RICE WITH OLIVES



Chicken and Rice with Olives image

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

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.

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