Chicken With Olives and Carrots

Chicken With Olives and Carrots
Con Poulos
five_whole_stars
Click a Star to Rate This Recipe
Serves 4
preparation
20
minutes
cooking
50
minutes

Ingredients

1
cup
short-grain brown rice
Kosher salt and black pepper
1
tablespoon
olive oil
4
6-ounce boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
1
onion, sliced
2
cloves garlic, smashed
1 1/2
cups
low-sodium chicken broth
4
carrots, cut into 1/2-inch pieces
1/2
cup
pitted kalamata olives
1/8
teaspoon
crushed red pepper
1
cup
fresh flat-leaf parsley, chopped

Directions

  1. In a medium saucepan with a tight-fitting lid, combine rice, 2 cups water, and 1/2 teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 50 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork before serving.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper. Cook until browned, 4 to 5 minutes per side; transfer to a plate.
  3. Add the onion, garlic, and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, until tender, 4 to 6 minutes.
  4. Add the broth, carrots, olives, and red pepper and simmer, covered, until the carrots are tender, 8 to 10 minutes.
  5. Return the chicken to the skillet and cook until heated through, 3 to 5 minutes. Stir in the parsley and serve over the rice.
Sara Quessenberry
March 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 20 %
  • Protein 41 g
  • Carbohydrate 49 g
  • Sugar 5 g
  • Fiber 5 g
  • Fat 11 g
  • Sat Fat 2 g
  • Calcium 102 mg
  • Iron 4 mg
  • Sodium 573 mg
  • Cholesterol 96 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments