Olive Chicken with Saffron Rice

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: 

1. In a medium sized sauce pot, add water, butter, salt, and saffron. Bring to a boil.
2. Add rice and frozen peas. Return to a simmer, then cover and reduce heat to low for 20 minutes. 
3. Remove lid and fluff rice with fork. 

Olive Chicken: 

1. Coat chicken with salt and pepper. 
2. 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. 
3. Add onion to the skillet, saute 3 minutes. Add garlic to onion and saute another minute. 
4. De-glaze the pan by adding tomatoes, white wine, and lemon juice. Simmer 2 minutes. 
5. Add olives, tomato paste, parsley, and sugar. Mix well to incorporate. Simmer, covered, 10 minutes. 
6. Add chicken back to the pan and simmer another 10 minutes to finish cooking the chicken and reduce the sauce. 
7. Serve over saffron rice and enjoy!

Nutrition

Servings: 4

Calories: 633

Fat: 29.3

Carbs: 53.8

Fiber: 5.4

Protein: 35.3