Oliveswithgarlicherbsandchiles Recipes

OLIVES WITH GARLIC, HERBS AND CHILES

Olives With Garlic, Herbs and Chiles image

Make and share this Olives With Garlic, Herbs and Chiles recipe from Food.com.

Provided by susie cooks

Categories Low Protein

Time 12h

Yield 3 cups

Number Of Ingredients 8

Ingredients

3 cups green olives or 3 cups black olives, pitted and drained
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, finely minced
2 tablespoons basil, chopped
1/2 teaspoon grated orange zest
1/2 teaspoon grated lemon zest
1/2 teaspoon crushed red pepper flakes

Steps:

Combine all ingredients in a bowl.
Stir well.
Marinate for at least 12 hours or up to 3 days in refrigerator.
Drain thoroughly.
Serve at room temperature.

CHILI WITH BLACK OLIVES RECIPE - (4.5/5)

Chili with Black Olives Recipe - (4.5/5) image

Provided by starspangledlady

Number Of Ingredients 12

Ingredients

2 lbs ground beef, browned
2 cups chopped onions
2 cans kidney beans
2 cans white beans (I used Northern)
1 can Mexican tomatoes
1 can diced tomatoes
1 can tomatoes with chilies
2 (4.5 oz) can diced green chilies (I used mild)
1 small can black olives (drained and chopped)
1/2 cup green olives, sliced
1 pkg taco seasoning mix (I use Kroger mild)
1 pkg. Ranch dressing mix (I used Hidden Valley)

Steps:

Put it all in the crock pot. Makes a bunch!

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

Ingredients

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

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