Author Notes
I love this one pot meal. I originally found it on epicurious.com and since then have made quite a few variations depending upon what is in my fridge and pantry. It is great any time of year, but I especially like it in the winter when a cozy one pot meal is ideal. The flavors of the salty olives with the in season citrus satisfy any salty, sweet, and sour cravings.
This is a great recipe to double and share with a friend or neighbour. —bffoodie
Ingredients
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3/4 pound
boneless chicken thighs cut into strips
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1/2
small chicken breast cut into strips
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1 cup
yellow or Spanish rice mix with seasonings
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4
cloves of garlic, chopped
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1 cup
water
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4 tablespoons
Olive Oil
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1 teaspoon
grated orange peel
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1/2 cup
pimento stuffed Spanish olives, cut in half
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1/2 cup
fresh squeezed orange juice
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3-4
oranges (one for zesting and squeezing as above)
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salt & pepper
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1 bunch
cilantro (optional)
Directions
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Cut the chicken into 1/2 inch strips.
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Add oil to a large pot that has a lid and heat it slowly.
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Season the chicken with salt and pepper. Go light on the salt since the seasoning packet and olives will add salt to the dish as well.
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Add the chicken to the pot and brown over medium high heat.
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Once the chicken begins to brown, add the zest and garlic.
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Add the liquids (water and orange juice) before the garlic begins to scorch but give the zest and garlic a little time to cook first.
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Once the liquid begins to boil add the rice and seasoning packet (You can also use a cup of rice and your own mix of "Spanish rice" seasonings) and olives.
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Reduce heat to medium low and cover the pot. Cook for about 20 minutes. The rice should be tender and the liquid absorbed.
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If you like cilantro, chop up some fresh cilantro to sprinkle over the dish as it is served.
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Cut the rest of the oranges into wedges and serve with the Brazilian Chicken.
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Bon appetit!!
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