
Ingredients
Rice:
- 1-1/2 cup Water
- 1 Tablespoon Butter
- 1 teaspoon Salt
- pinch Saffron
- 1 cup Rice, rinsed
- 1/2 cup frozen Peas
Olive Chicken:
- 1-1/2 pound Boneless-Skinless Chicken Thighs
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 Tablespoon Olive Oil
- 1 cup chopped Onion
- 4 clove Garlic, minced
- 2-1/2 cup Tomatoes
- 3/4 cup White Wine
- 1 teaspoon Lemon Juice
- 1 cup Olives, sliced
- 2 Tablespoon Tomato Paste
- 1/2 cup chopped Parsley
- 1/2 teaspoon Sugar
Directions
Rice:
- In a medium sized sauce pot, add water, butter, salt, and saffron. Bring to a boil.
- Add rice and frozen peas. Return to a simmer, then cover and reduce heat to low for 20 minutes.
- Remove lid and fluff rice with fork.
Olive Chicken:
- Coat chicken with salt and pepper.
- Heat olive oil in the bottom of a large skillet over medium heat. Sear chicken 3 minutes per side. Remove from pan and set aside.
- Add onion to the skillet, saute 3 minutes. Add garlic to onion and saute another minute.
- De-glaze the pan by adding tomatoes, white wine, and lemon juice. Simmer 2 minutes.
- Add olives, tomato paste, parsley, and sugar. Mix well to incorporate. Simmer, covered, 10 minutes.
- Add chicken back to the pan and simmer another 10 minutes to finish cooking the chicken and reduce the sauce.
- Serve over saffron rice and enjoy!
Nutrition
Servings: 4
Calories: 633
Fat: 29.3
Carbs: 53.8
Fiber: 5.4
Protein: 35.3
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