Brazilian Chicken and Rice With Olives
photo by Lavender Lynn
- Ready In:
- 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)
- 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.
Questions & Replies
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First, one little nit-pick: you will need to adjust the water to the rice. Instead of one cup of water, use the amount called for on the package, in our case, two cups. (We were warned by a previous reviewer.) Once over that hurdle, this all went together easily and it's a real flavor treat: beautiful to look at and an explosion of great flavors in the mouth. Filling like comfort food, but festive, too! Needless to say, we loved it!
This came out perfect for us, using a Goya Arroz Amarillo package. I had an already opened jar of Queen olives stuffed with jalapenos, so I used that, and we loved that extra little zing. This was so easy, except for deboning my chicken thighs. I let it cook for 22 minutes. I served it with steamed broccoli. This is comfort food, so we will enjoy this again. Thank you, Nancy! Made for Culinary Quest.
I made this dish pretty much as directed. But I did only have 2 cloves of minced garlic (I wish I had more)... and I skipped the cilantro (I'm not a big fan of it), so I subbed some fresh parsley. I did use thighs, like specified, but I bet it would be equally as good if using breast meat. I love almost any dish with olives in it (just the thought of pimento stuffed olives makes my mouth water... literally!). I did need to add a tad bit more liquid (so I used about 2 tablespoons of chicken broth, rather than adding more water), as my rice was still not cooked thru and the liquid was gone from the pan. Over-all, this was a tasty recipe. I will tweak it until I get it exactly the way we like it. Thank you for posting. (Made for PRMR)
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