Brazilian Chicken And Rice With Olives Recipes

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BRAZILIAN CHICKEN WITH COCONUT MILK



Brazilian Chicken with Coconut Milk image

This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice.

Provided by MLYIN

Categories     World Cuisine Recipes     Latin American     South American     Brazilian

Time 45m

Yield 4

Number Of Ingredients 14

1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
3 tomatoes, seeded and chopped
1 (14 ounce) can light coconut milk
1 bunch chopped fresh parsley

Steps:

  • In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
  • Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

Nutrition Facts : Calories 345.2 calories, Carbohydrate 11.5 g, Cholesterol 71.9 mg, Fat 19.9 g, Fiber 2.8 g, Protein 29.3 g, SaturatedFat 7.3 g, Sodium 234.4 mg, Sugar 4.1 g

CHICKEN AND RICE WITH OLIVES



Chicken and Rice with Olives image

A delicious one-pot meal that will delight your taste buds. Makes a very pretty presentation as well.

Provided by Daily Inspiration S

Categories     Chicken

Time 1h10m

Number Of Ingredients 9

1 lb boneless, skinless chicken thighs, cut into 1/2 inch wide strips
1/4 c olive oil
4 garlic cloves, finely chopped
1 tsp orange zest
1 pkg 8-oz. pkg. yellow rice mix with seasoning packet (measure water according to package instructions taking into account orange juice as part of cooking liquid)
1/2 c orange juice
1/2 c (packed) pimento-stuffed olives, halved
1 c fresh cilantro, chopped
orange wedge to garnish

Steps:

  • 1. Sprinkle chicken lightly with salt and generously with freshly ground black pepper.
  • 2. 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.
  • 3. Add water and juice combination and bring to a boil. Mix in rice and 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.
  • 4. Remove from heat and let stand covered 10 minutes. Stir in cilantro and transfer to a platter. Garnish with orange wedges.

BRAZILIAN CHICKEN AND RICE WITH OLIVES



Brazilian Chicken and Rice With Olives image

Make and share this Brazilian Chicken and Rice With Olives recipe from Food.com.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

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)

Steps:

  • 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.

BRAZILIAN CHICKEN AND RICE WITH OLIVES



BRAZILIAN CHICKEN AND RICE WITH OLIVES image

Categories     Chicken     Sauté     Quick & Easy     Wheat/Gluten-Free

Yield 4

Number Of Ingredients 13

*1 pound skinless boneless chicken thighs
*1/4 cup olive oil
*4 garlic cloves, finely chopped
*1 teaspoon grated orange peel
*1 cup chicken stock
*1 cup freshly squeezed orange juice
*1 cup basmati or jasmine rice
*1 teaspoon tumeric
*1/2 cup green olives, cut in thirds
*1/2 cup dried cranberries
*1 cup chopped fresh cilantro
*1/2 cup sliced almonds
*orange wedges

Steps:

  • Remove any remaining skin from the chicken thighs and cut the thighs into 1/2 wide strips. Sprinkle chicken generously with ground black pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken, garlic, and orange peel. Saute until chicken is lightly browned, about 3 minutes. Add 1 cup chicken stock and 1 cup orange juice and bring to boil. Mix in rice, tumeric, olives and cranberries. 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. Stir cilantro into rice mixture. Salt to taste. Tranfer to serving platter. Garnish with almonds and orange wedges.

BRAZILIAN CHICKEN AND RICE WITH OLIVES



Brazilian Chicken and Rice with Olives image

Categories     Chicken     Olive     Poultry     Rice     Sauté     Dinner     Winter     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

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

Steps:

  • 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.
  • Stir cilantro into rice mixture. Transfer to platter. Garnish with orange wedges.

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Top Asked Questions

How to make chicken and rice with olives?
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.
What's the best chicken and rice in Brazil?
Galinhada is a delicious traditional Brazilian dish of chicken and rice. Hearty and comforting, this dish is easy to make, cooked in one pot and great to feed a crowd! Brazilian classics are my favorite recipes to cook at home! If you love it like I do, make sure to also check out my Feijoada, Camarão na Moranga, Moqueca Baiana and Feijão Tropeiro.
How long do you cook chicken with green olives?
Pour in the chicken stock with the saffron in it. Add the green olives and put the chicken back in skin side up. Bake covered with foil for 45-50 minutes. Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety.
How do you make chicken and rice soup?
Shred the chicken with the aid of a fork, getting rid of the skin and bones, and return it to the pot. Add the diced potatoes, the diced carrots and the chicken bouillon. Cover and cook for about 15 minutes or until the potatoes and carrots are soft. Then, add the rice and let it boil with the soup for 5 more minutes.

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