Chicken And Rice With Olives Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

More about "chicken and rice with olives recipes"

ONE-PAN CHICKEN AND RICE WITH OLIVES AND LEMON | KITCHN
one-pan-chicken-and-rice-with-olives-and-lemon-kitchn image
2020-03-11 Transfer the chicken to a plate. Add the onion to the skillet and cook until softened, about 7 minutes. Add the garlic and olives and cook until …
From thekitchn.com
Estimated Reading Time 3 mins


BRAZILIAN CHICKEN AND RICE WITH OLIVES RECIPE | BON APPéTIT
2002-02-01 Step 1. 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 …
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
This quick and easy Spanish Chicken and Rice recipe is a one skillet meal filled with tender chicken and flavorful rice stuffed with green olives and pearl onions. A Spanish inspired skillet dinner that takes 30 minutes to make! Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes Ingredients See more result ›› 44. Visit site . Spanish Rice Recipe (+Video) - The …
From therecipes.info


CHICKEN AND OLIVE RICE - OLIVES FROM SPAIN
250g bomba rice. Method. Season the chicken and fry in a little olive oil to brown all over. Remove from the pan and set aside. Add a little more oil to the pan and fry the onion for 10 minutes then add the garlic fry for 5 minutes more. Add the saffron and its water then add the sherry and allow to bubble for a minute or two.
From olivesfromspain.uk


MAMA'S PUERTO RICAN CHICKEN AND RICE | AMBITIOUS KITCHEN
2022-03-13 Bring to a simmer then fold in the rice, peas and olive (if using) making sure they're evenly distributed. Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes. After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately.
From ambitiouskitchen.com


ONE-POT CHICKEN AND YELLOW RICE (ARROZ CON POLLO) - JUST A TASTE
2020-02-24 Instructions. Add the olive oil to a large heavy-bottomed stockpot or Dutch oven set over medium-low heat. Add the onions and carrots and cook, stirring, until the vegetables are softened, 5 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the chicken thighs, ½ teaspoon salt and ¼ teaspoon pepper.
From justataste.com


CHICKEN WONTON TACOS STORY - EASY CHICKEN RECIPES
Cover the bowl with plastic wrap, and marinate in the refrigerator for at least 30 minutes.
From easychickenrecipes.com


20 EASY CHICKEN AND RICE RECIPES | TASTE OF HOME
2018-09-20 Slow-Cooker Chicken Bog. Chicken bog is a South Carolina tradition with lots of variations (think herbs, spices and fresh veggies), but the standard ingredients remain: sausage, chicken and rice. This slow-cooked rendition is a simple take on the classic. — Anna Hanson, Spanish Fork, Utah.
From tasteofhome.com


SPANISH CHICKEN WITH OLIVES - ZATARAIN'S
1 Heat oil in large skillet on medium-high heat. Add bell peppers and onions; cook and stir 5 minutes or until softened. Add chicken; cook and stir 5 minutes or until browned. Remove chicken and vegetables; set aside. 2 Stir water, tomatoes and tomato paste into skillet; bring to boil. Stir in Rice Mix; return to boil.
From mccormick.com


ARROZ CON POLLO (PUERTO RICAN RICE WITH CHICKEN) RECIPE
Directions. Step 1. In a Dutch oven or large cast-iron skillet, heat the oil over moderately high heat. Season the chicken with the salt and pepper, and cook until all sides are brown ...
From foodandwine.com


CHICKEN RICE WITH OLIVES RECIPE - TEFAL
Leave to cook for 3 minutes. Mix again. Add the rice and paprika, leave to cook for another 4 minutes. Pour the hot stock in and add the pepper cutsin small cubes. Mix well, cover and cook for 5 minutes. Add the chopped tomatoes and olives. Cover and cook for 15 to 20 minutes until the rice is soft and there is no more liquid in the pan.
From tefal.com


SPANISH OLIVES CHICKEN AND RICE (ONE PAN!) - DINNER, THEN …
2016-11-21 Preheat your oven to 350 degrees. Add your saffron to your chicken broth. Heat the cast iron skillet on high heat. Season your chicken to taste with Kosher salt and black pepper. Add the chicken, skin side down and cook until browned, 4-5 minutes. Flip and cook an additional 3-4 minutes. Push the chicken to the side (or onto a plate).
From dinnerthendessert.com


ONE PAN SPANISH CHICKEN AND RICE RECIPE (ARROZ CON POLLO) | THE ...
2021-04-26 Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked. Let the chicken and rice rest in the pan.
From themediterraneandish.com


CHICKEN AND RICE CUBAN STYLE - ADRIANA'S BEST RECIPES
This recipe is a one-pot meal for chicken and rice called in Spanish, "Arroz con Pollo." The ingredients include long-grain rice, white chicken meat, olive oil, butter, peas, saffron, olives, chicken stock, and Latino condiments. All ingredients can be found at Sedano's Supermarkets.
From adrianasbestrecipes.com


ONE POT GREEK MEDITERRANEAN CHICKEN AND RICE
2018-02-01 Instructions. Preheat your oven to 350 degrees. Heat the cast iron skillet on high heat with the olive oil. Season your chicken with the oregano, coriander, Kosher salt and black pepper. Add the chicken, skin side down and cook until browned, 4-5 minutes. Flip and cook an additional 3-4 minutes.
From dinnerthendessert.com


BEST EASY ONE-PAN CRISPY CHICKEN AND RICE, 3 DELICIOUS WAYS …
1. Preheat oven to 400ºF. In a large high-sided pan (preferably with a lid), heat oil over medium-high heat. Season the skin side of chicken with ½ tsp salt and place in the hot oil skin-side down and sear for 8 to 10 minutes, until chicken releases easily from the pan and skin is golden.
From foodnetwork.ca


RECIPE: ONE-POT CHICKEN & CREAMY SPINACH RICE WITH OLIVES
Roughly chop the peppers. Pit and roughly chop the olives. Halve the tomatoes; place in a bowl. Add the vinegar and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if …
From blueapron.com


CHICKEN AND RICE WITH OLIVES – RECIPES NETWORK
2014-02-13 Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, celery and a pinch of salt and cook, stirring occasionally, until softened, 5 minutes. Stir in 3 minced garlic cloves and 1 tablespoon oregano; cook 30 seconds.
From recipenet.org


CHICKEN AND RICE WITH OLIVES - 4 RECIPES | TASTYCRAZE.COM
Try and share some of our amazing chicken and rice recipes with olives on TastyCraze. Here are 4 different easy recipes for chicken and rice with olives to give your favourite recipes a new lease of life! Recipes of the day. Video recipes. newest; most popular; most commented; most photographed; best rated ...
From tastycraze.com


EASY ONE PAN GREEK CHICKEN WITH OLIVES - NOURISH AND FETE
2019-09-12 Warm oil in a large skillet, preferably one with a lid, set over medium heat. When the oil is hot, place chicken in the skillet. Cook for 3-4 minutes, then flip and cook for 3 minutes more, just until the pieces are browned on each side. Add chicken broth and lemon juice to the skillet, then spoon the olives, tomatoes, and artichoke hearts ...
From nourish-and-fete.com


ONE POT CHICKEN SAFFRON RICE WITH PEAS AND OLIVES
2017-05-09 Bake in the oven for 25-30 minutes until the rice absorbs all the liquid and the chicken is cooked through (internal temperature is 165F). Take the skillet from the oven and add peas and olives into the rice. Mix gently so the peas is covered and will cook in the rice. Cover and wait about 10 minutes.
From eatingeuropean.com


OVEN BAKED CHICKEN AND RICE - RECIPETIN EATS
2020-04-25 Instructions. Preheat oven to 180°C/350°F. Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much). Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
From recipetineats.com


CHICKEN WITH OLIVES - THE PIONEER WOMAN
2010-06-14 Preheat oven to 375 degrees. In a large ovenproof skillet, melt butter and olive oil over medium-high heat. Add chicken and brown on both sides. Remove chicken to a clean plate. Reduce heat to medium. Add onions, garlic, and green bell pepper to the pan. Stir and cook for a couple of minutes. Add tomatoes and cook for a minute or two.
From thepioneerwoman.com


EASY SPANISH CHICKEN AND RICE RECIPE - EASY DINNER IDEAS
2021-05-13 Once chicken is seared on both sides, add the rice, water, tomatoes and butter. Stir until well combined. Bring mixture to a boil, stirring often, and boil for 1 minute. Reduce heat to a simmer and loosely cover skillet with foil or an off set lid. Simmer for 20-25 minutes, stirring occasionally, until rice is cooked.
From easydinnerideas.com


EASY AND DELICIOUS CHICKEN RECIPES - CHEF JEAN PIERRE
2022-06-16 Chicken Dinner 2 tablespoons Pesto Olive Oil4 Chicken Legs or Breast skin on and bones in2 cups Onion diced1 tablespoon Thyme or Oregano, Rosemary or Basil freshly chopped1 ½ tablespoons... Let's Go! How to Make The Perfect Chicken Cordon Bleu. by Chef Jean-Pierre | April 21, 2022 | Recipes, Chicken Recipes, Main Dishes | 0 Comments. …
From chefjeanpierre.com


CRISPY CHICKEN WITH ZA’ATAR-OLIVE RICE RECIPE | BON APPéTIT
2022-03-15 Step 3. Add olives to same pan and cook, undisturbed, until heated through and blistered, 1–2 minutes. Add rice and 1 Tbsp. za’atar and …
From bonappetit.com


SPANISH CHICKEN AND CAULIFLOWER RICE WITH OLIVES - THE ENDLESS …
2018-08-28 Instructions. Put the Manzanilla Olives from Spain, 1 tablespoon of the olive oil, and the onion into a large frying pan over medium-high heat. Cook until the onion is golden brown, about 5 minutes. Add the garlic and tomato paste and cook until the tomato paste starts to darken and turns fragrant, about 3-4 minutes.
From theendlessmeal.com


SPANISH CHICKEN AND RICE RECIPE | FOODIECRUSH.COM
2016-03-23 8 ounces Spanish chorizo , sliced into ¼” thick coins. ½ cup green olives , halved. ¼ cup Italian flat leaf parsley , chopped. Instructions. Preheat the oven to 365 degrees F. Season the chicken thighs with 1 teaspoon kosher salt and ½ teaspoon black pepper. Heat a dutch oven over medium high heat.
From foodiecrush.com


ONE POT ITALIAN CHICKEN AND RICE - CAFE DELITES
2015-04-24 Heat the oil in a large, shallow ovenproof cast iron skillet/or pan. Add the chicken and fry for 3-4 mins on medium-high heat. Turn and fry again until golden all over. Add the onion, red capsicum/peppers and garlic and fry for about 3 mins or until lightly golden and onion is transparent. Transfer the chicken onto a plate; stir the olives ...
From cafedelites.com


CHICKEN AND RICE WITH OLIVES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


ONE POT OLIVE CHICKEN AND LEMON RICE - CALIFORNIA RIPE OLIVES
Return the skillet to the stove. Add the remaining 1 tablespoon of olive oil to the skillet over medium-high heat. Add the diced onion and sauté for 4-5 minutes, or until translucent. Add the garlic, dried Italian seasoning, oregano, salt, and rice to the skillet and mix well to combine with the onion. Cook, stirring continuously, for 2-3 minutes.
From calolive.org


CHICKEN & RICE: EASY RECIPES TO IMPRESS | GOYA FOODS
This fantastic Easy Arroz con Pollo is the perfect solution. Just sauté the chicken, onion, bell peppers and garlic in a skillet. Then add water and delicious and convenient GOYA® Yellow Rice; and once the rice is tender, add flavorful GOYA® Manzanilla Spanish Olives with Pimientos, peas and red peppers. ¡Buen provecho!
From goya.com


ONE PAN SPANISH OLIVES CHICKEN AND RICE RECIPE - RECIPES.NET
2022-03-25 Preheat the oven to 350 degrees F. Add the saffron to the chicken broth. Heat the cast-iron skillet on high heat. Season the chicken to taste with kosher salt and black pepper. Add the chicken, skin side down, and cook for 4 to 5 minutes until browned. Flip and cook for an additional 3 to 4 minutes. Push the chicken to the side (or onto a plate).
From recipes.net


SKILLET CHICKEN AND RICE WITH ANCHOVIES AND OLIVES RECIPE
2021-03-27 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.
From mastercook.com


BAKED CHICKEN AND RICE CASSEROLE RECIPE WITH TOMATOES AND OLIVES
2018-09-19 Preheat the oven to 400 degrees F. In a large mixing bowl, combine the Arborio rice, olives, garlic, cherry tomatoes, olive oil, chili flakes, oregano, chicken stock, wine and 1/2 teaspoon sea salt. Fold the ingredients together until well-mixed. Transfer to a 10-inch oven-proof skillet or a 9 x 13 casserole dish and arrange in an even layer.
From feedmephoebe.com


OVEN-BAKED CHICKEN AND RICE (Κοτόπουλο με ρύζι στο φούρνο)
2019-01-28 Add the rice and stir well. Pour the contents of the pan, including any oil, into a large oven safe casserole dish. Add the chicken stock, water, 1/2 teaspoon salt, ground black pepper, oregano, chili flakes and cinnamon, if you’re using it. Stir well. Set the chicken pieces on top of the rice and pour in any juices which collected on the ...
From miakouppa.com


MOROCCAN CHICKEN AND RICE WITH DATES AND OLIVES | ZENBELLY
2020-05-22 Preheat the oven to 425°F. In a large (10-inch) high sided skillet, heat the 1/4 cup olive oil over medium-low heat. Add the nuts and cook, stirring often, until golden brown and fragrant, about 2 minutes. Remove with a slotted spoon and set aside, leaving the oil in the pan.
From zenbelly.com


ITALIAN BRAISED CHICKEN WITH TOMATOES AND OLIVES
2018-02-17 Remove the chicken from the pan. (While the chicken is cooking, prep the rest of the ingredients.) 2 teaspoons olive oil, 8 chicken thighs, Salt and pepper. Pour out all but a few teaspoons of the oil. Add the onion to the pan and let it cook until soft, about 3-4 minutes. Add the garlic and cook for 1 minute more.
From theendlessmeal.com


Related Search