Brazilian Chicken and Rice with Olives
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 cup water
- 1/4 cup olive oil
- 1/2 cup orange juice
- 1 teaspoon grated orange peel
- 1 cup chopped fresh cilantro
- 4 garlic cloves, finely chopped
- Carbohydrate 43 g(14%)
- Cholesterol 111 mg(37%)
- Fat 38 g(59%)
- Fiber 7 g(29%)
- Protein 25 g(50%)
- Saturated Fat 9 g(45%)
- Sodium 223 mg(9%)
- Calories 583
Preparation 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.
Preparation 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.
