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Chicken with Olives and Carrots Recipe

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This recipe for Chicken with Olives and Carrots is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. short-grain brown rice (also try long-grain white or jasmine rice)
1 tbsp. olive oil
4 6-oz. boneless, skinless chicken breasts, cut into 2-1/2-inch pieces
Kosher salt and black pepper
1 onion, sliced
2 cloves garlic, smashed
1-1/2 c. low-sodium chicken broth
4 carrots, cut into 1/2-inch pieces
1/2 c. pitted kalamata olives
1/8 tsp. crushed red pepper
1 c. fresh flat-leaf parsley, chopped
Directions:
Directions:
Cook rice by combining rice and 2 cups water in a medium saucepan with a tight fitting lid. Add 1/2 tsp salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 50 minutes. Remove from heat and let stand, covered, for 5 minutes, fluff with a fork.

Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 tsp. each salt and black pepper. Cook until browned, 4 to 5 minutes per side; transfer to a plate.

Add the onion, garlic, and 1/4 tsp. 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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Delicious and even better the next day!

 

 

 

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