Chicken And Rice With Olives Recipes

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SPANISH CHICKEN WITH RICE AND OLIVES



Spanish Chicken With Rice and Olives image

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

9 chicken pieces (can use less)
seasoning salt (or use white salt)
pepper
4 -6 tablespoons olive oil
1 large onion, chopped
2 tablespoons fresh minced garlic
1 large red bell pepper, seded and chopped
2 teaspoons paprika (can use more)
2 teaspoons dried red pepper flakes (optional or to taste)
2 cups uncooked converted white rice (Uncle Ben's is best)
1 1/4 cups dry white wine
1 (14 ounce) can diced tomatoes with juice
3 1/2 cups chicken broth
3/4 teaspoon saffron thread
1 bay leaf
1 1/2 cups frozen peas
1/2 cup pimento-stuffed green olives, sliced (or to taste)

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



Chicken and Olives image

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

4 boneless chicken breast halves with skin
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons herbes de Provence
2 tablespoons olive oil
¼ cup sliced shallots
½ cup pitted and sliced green olives
½ cup brine-cured pitted olives, such as Kalamata, halved lengthwise and brine reserved
1 cup chicken broth
1 lemon, zested and juiced
½ teaspoon cumin
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons cold butter, cut into four pieces

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



Skillet Chicken and Rice With Anchovies and Olives image

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

2 tablespoons olive oil, plus more for drizzling
2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
Kosher salt and black pepper
1 medium fennel bulb, trimmed, cored and diced, plus more fennel fronds, for serving
1 medium yellow onion, diced
1 teaspoon dried oregano
1/4 cup roughly chopped anchovy fillets
5 garlic cloves, minced
1/4 teaspoon red-pepper flakes, plus more to taste
1 tablespoon tomato paste
3/4 cup dry white wine, such as pinot grigio
1 cup long-grain white rice
3/4 cup pitted Castelvetrano or other green olives, halved lengthwise
1/3 cup raisins, preferably golden
2 cups low-sodium chicken broth
1 medium navel orange, 1/2 juiced and 1/2 thinly sliced

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



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.

CROCK POT CHICKEN AND RICE WITH BLACK OLIVES



Crock Pot Chicken and Rice With Black Olives image

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

1 tablespoon cooking oil
6 boneless skinless chicken breast halves
salt and pepper
1/2 cup onion, chopped
4 garlic cloves, minced
1 cup low sodium chicken broth
1/2 cup dry sherry
1 teaspoon Tabasco sauce, to taste
1 bay leaf
1 teaspoon dried thyme
2 tablespoons cornstarch
2 tablespoons water
1 (2 1/4 ounce) can sliced black olives
3 cups cooked rice

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



Chicken with Olives, Raisins, and Spinach Rice image

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

1 cup long-grain white rice
Coarse salt and ground pepper
1 bunch flat-leaf spinach (1 pound), thick stems removed, leaves washed well and coarsely chopped
1 tablespoon olive oil
8 chicken cutlets (about 1 1/2 pounds total)
1/3 cup dry white wine
1/4 cup pitted Kalamata olives, slivered
1/4 cup golden raisins

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



Chicken & olive casserole image

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

2 tbsp olive oil
1 large onion , finely chopped
2 garlic cloves , finely sliced
8 large boneless, skinless chicken thighs
1 large rosemary sprig, leaves picked and finely chopped
2 tbsp sundried tomato paste
2 x 400g cans chopped tomatoes
1 tbsp clear honey
100g pitted green and black olive with herbs
2 tbsp caper
small bunch flat-leaf parsley , roughly chopped
rice , to serve

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

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Top Asked Questions

How do you cook chicken and rice with garlic?
Once the onions are mostly melted add in the garlic cloves and cook for 2-3 minutes or until browned. Add in the uncooked rice and cook for a minute. 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.
What is Spanish olives chicken and rice?
Spanish Olives Chicken and Rice is one of those “that looks super intimidating” dishes that you can make with almost no extra effort over your every day one pot meals. The rice only takes a pinch of saffron, the garlic only takes a couple of minutes in the pan with the onions and low and behold… gorgeous!
How to cook chicken and rice in a crock pot?
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.
How to cook chicken tenderloin with rice?
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.

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