Chicken and Rice with Olives
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 500
- Total Fat
- 18 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 133 milligrams
- Sodium
- 953 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 2 grams
- Protein
- 34 grams
- Sugar
- 2 grams
- Total: 35 min
- Active: 35 min
Ingredients
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
Directions
- 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.
- 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.
- 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.
- Fluff the rice with a fork. Divide among plates, top with the chicken and pan juices and sprinkle with the chives.