Brazilian Chicken and Rice With Olives

READY IN: 50mins


  • 1
    lb boneless chicken thighs, skinless, cut into 1/2 inch wide strips
  • 14
  • 4
    garlic cloves, finely chopped
  • 1
    teaspoon orange zest
  • 1 12
    cups water (check pkg. instructions taking into account juice)
  • 12
    cup orange juice
  • 1
    (8 ounce) package yellow rice mix (with seasoning packet)
  • 12
    cup pimento stuffed olive, halves (packed)
  • 1
    cup fresh cilantro, chopped
  • orange wedge (to garnish)


  • 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.