Rating: 4 stars
26 Ratings
  • 5 star values: 9
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Sara Quessenberry

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Credit: Con Poulos

Recipe Summary test

hands-on:
20 mins
total:
50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Add the onion, garlic, and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, until tender, 4 to 6 minutes.

  • Add the broth, carrots, olives, and red pepper and simmer, covered, until the carrots are tender, 8 to 10 minutes.

  • Return the chicken to the skillet and cook until heated through, 3 to 5 minutes. Stir in the parsley and serve over the rice.

Nutrition Facts

465 calories; calories from fat 20%; protein 41g; carbohydrates 49g; sugars 5g; fiber 5g; fat 11g; saturated fat 2g; calcium 102mg; iron 4mg; sodium 573mg; cholesterol 96mg.
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