Brazilian Chicken And Rice With Olives Recipes

BRAZILIAN CHICKEN WITH COCONUT MILK

Steps:

• In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
• Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

CHICKEN AND RICE WITH OLIVES

Steps:

• 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.

SPANISH OLIVES CHICKEN AND RICE (ONE PAN!)

Steps:

• 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).
• Add the olive oil to your cast iron skillet and heat on medium-high.
• Add in the onions and start to cook for 3-4 minutes.
• Once the onions are mostly melted add in the garlic cloves and cook for 2-3 minutes or until browned.
• Add in the uncooked rice and cook for a minute.
• Pour in the chicken stock with the saffron in it.
• Add the green olives and put the chicken back in skin side up.
• Bake covered with foil for 45-50 minutes.

BRAZILIAN CHICKEN AND BLACK BEANS AND RICE

Steps:

• Prepare the rice according to package instructions.
• Add the black beans, corn, scallions, olives, chicken and cilantro into the rice and toss to combine.
• Transfer to a platter.
• Garnish with the avocado slices, salsa, sour cream and tortilla chips.

BRAZILIAN CHICKEN AND RICE WITH OLIVES

Steps:

• Sprinkle chicken lightly with salt and generously with ground black pepper. Heat oil in a large heavy skillet over medium-high heat. Add chicken, garlic, and zest; saute until chicken is lightly browned, about 3 minutes. Add 1 1/2 cups water and 1/2 cup orange juice and bring to a boil. Mix in rice, seasoning packet, and olives. Return to a boil. Reduce heat to medium-low, cover and cook until liquid is absorbed and rice is tender, about 20-30 minutes. Remove from heat; let stand covered 10 minutes.
• Stir in cilantro and transer to a platter. Garnish with orange wedges.

BRAZILIAN CHICKEN AND RICE WITH OLIVES

Steps:

• Remove any remaining skin from the chicken thighs and cut the thighs into 1/2 wide strips. Sprinkle chicken generously with ground black pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken, garlic, and orange peel. Saute until chicken is lightly browned, about 3 minutes. Add 1 cup chicken stock and 1 cup orange juice and bring to boil. Mix in rice, tumeric, olives and cranberries. 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. Salt to taste. Tranfer to serving platter. Garnish with almonds and orange wedges.

BRAZILIAN CHICKEN AND RICE WITH OLIVES

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.