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
Continue After Advertisement
Ingredients
-
3/4 pound
boneless chicken thighs cut into strips
-
1/2
small chicken breast cut into strips
-
1 cup
yellow or Spanish rice mix with seasonings
-
4
cloves of garlic, chopped
-
1 cup
water
-
4 tablespoons
Olive Oil
-
1 teaspoon
grated orange peel
-
1/2 cup
pimento stuffed Spanish olives, cut in half
-
1/2 cup
fresh squeezed orange juice
-
3-4
oranges (one for zesting and squeezing as above)
-
salt & pepper
-
1 bunch
cilantro (optional)
Directions
-
Cut the chicken into 1/2 inch strips.
-
Add oil to a large pot that has a lid and heat it slowly.
-
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.
-
Add the chicken to the pot and brown over medium high heat.
-
Once the chicken begins to brown, add the zest and garlic.
-
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.
-
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.
-
Reduce heat to medium low and cover the pot. Cook for about 20 minutes. The rice should be tender and the liquid absorbed.
-
If you like cilantro, chop up some fresh cilantro to sprinkle over the dish as it is served.
-
Cut the rest of the oranges into wedges and serve with the Brazilian Chicken.
-
Bon appetit!!
See what other Food52ers are saying.