SPANISH CHICKEN WITH RICE AND OLIVES
I most always add in some chorizo or smoked dry sausage to this just to boost up the flavor a bit. If you have a large electric fypan, then use it for this recipe. Please include the saffron, it really makes this recipe!
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Season the chicken pieces with salt and pepper.
- Heat oil in a large heavy skillet over medium-high heat until hot but not smoking.
- Brown the chicken well on both sides; transfer to a plate.
- Add in onion, red bell pepper and dryed chili flakes; saute for 5 minutes.
- Add in garlic, paprika and rice and saute for 3 minutes, stirring with a wooden spoon.
- Add in wine and bring to a boil; simmer uncovered for 3 minutes.
- Add in tomatoes with juice, chicken broth, saffron and bay leaf; simmer for about 6-7 minutes.
- Return the chicken along with any juices from the bowl or plate back to the skillet and nestle into the rice .
- Cook covered over low heat until the chicken is cooked through and the rice is tender and most of the liquid is absorbed (about 20-25 minutes, it might take more or less time).
- Add in the peas and olives, season with salt and pepper to taste.
- Cover the skillet and let stand for 10 minutes before serving.
Nutrition Facts : Calories 498.2, Fat 15.8, SaturatedFat 2.4, Sodium 955.6, Carbohydrate 63.9, Fiber 6.4, Sugar 11.4, Protein 12.8
CHICKEN AND OLIVES
The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
- Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
- Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
- Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
- Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
- Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g
SKILLET CHICKEN AND RICE WITH ANCHOVIES AND OLIVES
This one-pan meal is inspired by the flavors of pasta con le Sarde, a classic Sicilian dish made with sardines and fennel. Anchovies take the place of sardines here, for a more assertive, punchy flavor. The brininess of the anchovies and olives is rounded out by the sweetness of the sautéed fennel, orange juice and golden raisins, which plump up beautifully as they cook. Serve with a Sicilian white wine and simply dressed arugula.
Provided by Lidey Heuck
Categories dinner, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 325 degrees. In a 12-inch skillet with a lid, heat the 2 tablespoons olive oil over medium. Pat the chicken thighs dry with a paper towel and season them with salt and pepper. When the oil is hot, place the thighs in the skillet, skin-side down. Cook, undisturbed, for 8 to 10 minutes, or until the skin is golden brown and the chicken releases easily from the pan. You may need to raise the heat slightly during the last few minutes if the skin isn't browned enough.
- Flip the chicken thighs and cook for 3 minutes on the other side, then transfer to a plate and set aside.
- Discard all but about 3 tablespoons fat from the skillet. Add the diced fennel, onion and oregano, and cook over medium for 6 to 8 minutes, stirring occasionally, until the vegetables are tender. Add the anchovies, garlic and red-pepper flakes and cook for 1 to 2 minutes, until the garlic is fragrant.
- Add the tomato paste and cook, stirring often, until it begins to caramelize and turn rusty brown in color. Add the wine and cook, scraping up any brown bits from the bottom of the pan, until the liquid has almost completely evaporated.
- Add the rice, olives and raisins to the skillet and cook, stirring, for 1 minute. Add the chicken broth, orange juice and a few grinds of black pepper, and bring to a simmer.
- Place the chicken thighs on top, skin-side up, nestling them into the liquid so only the skin is above the surface. Cut the orange slices into half-moons and arrange them around the chicken. Drizzle the orange slices with olive oil.
- Cover and bake for 30 minutes, or until the rice is tender and the liquid has been absorbed. (If you'd like to crisp the chicken skin, pop the pan under the broiler for 2 to 3 minutes.)
- Top with fennel fronds, more red-pepper flakes and a sprinkle of salt. Serve hot.
BRAZILIAN CHICKEN AND RICE WITH OLIVES
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
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.
CROCK POT CHICKEN AND RICE WITH BLACK OLIVES
Make and share this Crock Pot Chicken and Rice With Black Olives recipe from Food.com.
Provided by Mark H.
Categories Chicken Breast
Time 9h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in skillet and brown chicken over medium heat.
- While chicken is browning, make the sauce by combining onion, garlic, chicken broth, sherry, Tabasco, bay leaf, and thyme in a mixing bowl.
- Remove browned chicken from skillet and season to taste with salt and pepper.
- Add chicken to crock pot and cover with sauce.
- Cover and cook on low for about 8 hours.
- Remove chicken and turn crock pot to High.
- Thoroughly mix corn starch and water, then add to crock pot liquid.
- Place cover over the crock pot so that lid is slightly ajar and cook until sauce thickens, about 20-30 minutes.
- Add olives to thickened sauce.
- Place chicken on a bed of rice and cover with sauce.
CHICKEN WITH OLIVES, RAISINS, AND SPINACH RICE
Combine chicken cutlets and spinach into an appetizing meal sparked by tangy olives and sweet raisins.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring 1 3/4 cups water to a boil. Add rice, season with salt, and return to a boil. Reduce to a simmer, cover, and cook just until tender, 16 to 18 minutes. Remove pan from heat; add spinach, cover, and let stand, without stirring, for 5 minutes. Using a fork, fluff rice and mix in spinach.
- While rice is cooking, heat oil in a large skillet over medium-high. Season chicken with salt and pepper. Cook in 2 batches, until browned outside and opaque throughout, 1 to 2 minutes per side. Transfer to a plate (reserve skillet); cover with aluminum foil to keep warm.
- Add wine, olives, and raisins to skillet. Cook over medium-high until wine is almost evaporated, 1 to 2 minutes. Add cup 1/2 water; cook until sauce is reduced by half, 2 to 3 minutes. Serve chicken over spinach rice, and top with sauce.
Nutrition Facts : Calories 482 g, Fat 9 g, Fiber 2 g, Protein 45 g
CHICKEN & OLIVE CASSEROLE
A simple midweek chicken stew with rich tomato, olive and caper sauce. Serve with rice or bread
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or flameproof casserole dish on a medium heat, add the onion and cook for a few mins. Add the garlic and cook for 1 min more. Remove the onion and garlic from the pan and set aside on a plate.
- Turn up the heat, add the chicken and cook for a few mins each side until golden.
- Return the onion and garlic to the pan with the remaining ingredients. Cover and cook for 20 mins until the chicken is cooked through, juicy and tender, and the sauce is rich and thickened. Serve with rice.
Nutrition Facts : Calories 373 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium
More about "chicken and rice with olives recipes"
ONE-PAN CHICKEN AND RICE WITH OLIVES AND LEMON | KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
BRAZILIAN CHICKEN AND RICE WITH OLIVES RECIPE | BON APPéTIT
From bonappetit.com
5/5 (2)Servings 4
- 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.
SPANISH RICE RECIPE WITH OLIVES - THERESCIPES.INFO
From therecipes.info
CHICKEN AND OLIVE RICE - OLIVES FROM SPAIN
From olivesfromspain.uk
MAMA'S PUERTO RICAN CHICKEN AND RICE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
ONE-POT CHICKEN AND YELLOW RICE (ARROZ CON POLLO) - JUST A TASTE
From justataste.com
CHICKEN WONTON TACOS STORY - EASY CHICKEN RECIPES
From easychickenrecipes.com
20 EASY CHICKEN AND RICE RECIPES | TASTE OF HOME
From tasteofhome.com
SPANISH CHICKEN WITH OLIVES - ZATARAIN'S
From mccormick.com
ARROZ CON POLLO (PUERTO RICAN RICE WITH CHICKEN) RECIPE
From foodandwine.com
CHICKEN RICE WITH OLIVES RECIPE - TEFAL
From tefal.com
SPANISH OLIVES CHICKEN AND RICE (ONE PAN!) - DINNER, THEN …
From dinnerthendessert.com
ONE PAN SPANISH CHICKEN AND RICE RECIPE (ARROZ CON POLLO) | THE ...
From themediterraneandish.com
CHICKEN AND RICE CUBAN STYLE - ADRIANA'S BEST RECIPES
From adrianasbestrecipes.com
ONE POT GREEK MEDITERRANEAN CHICKEN AND RICE
From dinnerthendessert.com
BEST EASY ONE-PAN CRISPY CHICKEN AND RICE, 3 DELICIOUS WAYS …
From foodnetwork.ca
RECIPE: ONE-POT CHICKEN & CREAMY SPINACH RICE WITH OLIVES
From blueapron.com
CHICKEN AND RICE WITH OLIVES – RECIPES NETWORK
From recipenet.org
CHICKEN AND RICE WITH OLIVES - 4 RECIPES | TASTYCRAZE.COM
From tastycraze.com
EASY ONE PAN GREEK CHICKEN WITH OLIVES - NOURISH AND FETE
From nourish-and-fete.com
ONE POT CHICKEN SAFFRON RICE WITH PEAS AND OLIVES
From eatingeuropean.com
OVEN BAKED CHICKEN AND RICE - RECIPETIN EATS
From recipetineats.com
CHICKEN WITH OLIVES - THE PIONEER WOMAN
From thepioneerwoman.com
EASY SPANISH CHICKEN AND RICE RECIPE - EASY DINNER IDEAS
From easydinnerideas.com
EASY AND DELICIOUS CHICKEN RECIPES - CHEF JEAN PIERRE
From chefjeanpierre.com
CRISPY CHICKEN WITH ZA’ATAR-OLIVE RICE RECIPE | BON APPéTIT
From bonappetit.com
SPANISH CHICKEN AND CAULIFLOWER RICE WITH OLIVES - THE ENDLESS …
From theendlessmeal.com
SPANISH CHICKEN AND RICE RECIPE | FOODIECRUSH.COM
From foodiecrush.com
ONE POT ITALIAN CHICKEN AND RICE - CAFE DELITES
From cafedelites.com
CHICKEN AND RICE WITH OLIVES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ONE POT OLIVE CHICKEN AND LEMON RICE - CALIFORNIA RIPE OLIVES
From calolive.org
CHICKEN & RICE: EASY RECIPES TO IMPRESS | GOYA FOODS
From goya.com
ONE PAN SPANISH OLIVES CHICKEN AND RICE RECIPE - RECIPES.NET
From recipes.net
SKILLET CHICKEN AND RICE WITH ANCHOVIES AND OLIVES RECIPE
From mastercook.com
BAKED CHICKEN AND RICE CASSEROLE RECIPE WITH TOMATOES AND OLIVES
From feedmephoebe.com
OVEN-BAKED CHICKEN AND RICE (Κοτόπουλο με ρύζι στο φούρνο)
From miakouppa.com
MOROCCAN CHICKEN AND RICE WITH DATES AND OLIVES | ZENBELLY
From zenbelly.com
ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES
From theendlessmeal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search