Chicken and Rice with Olives

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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2 tablespoons extra-virgin olive oil

1 large onion, chopped

2 stalks celery, chopped

Kosher salt

5 cloves garlic, minced

2 tablespoons chopped fresh oregano

1 cup long-grain white rice

1/2 cup pitted kalamata olives

1 lemon (1/2 quartered and seeded; 1/2 juiced)

1 1/2 pounds skinless, boneless chicken thighs (4 to 6), cut into 2-inch pieces

Freshly ground pepper

1 cup low-sodium chicken broth

2 tablespoons chopped fresh chives


  1. 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.
  2. Add the rice, olives, lemon quarters, 1 1/2 cups water and 1 teaspoon salt to the pan. Bring to a boil, then reduce the heat to low and stir. Cover and simmer until the liquid is absorbed and the rice is tender, about 17 minutes.
  3. Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until browned, about 8 minutes. Add the remaining 2 minced garlic cloves and 1 tablespoon oregano and cook, stirring, until the garlic is softened, about 10 seconds. Add the lemon juice and scrape up any browned bits with a wooden spoon. Add the chicken broth, bring to a simmer and cook until reduced by about half and the chicken is cooked through, about 5 minutes.
  4. Fluff the rice with a fork. Divide among plates, top with the chicken and pan juices and sprinkle with the chives.