Brazilian Chicken and Rice with Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Add corn biscuits (you can find them in the supermarket refrigerator case) and a romaine, arugula, and radicchio salad with goat cheese. Coffee ice cream drizzled with Kahlúa is a nice dessert. Ingredients:
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 |
Directions:
1. 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.
2. Stir cilantro into rice mixture. Transfer to platter. Garnish with orange wedges.
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