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Chicken with Olives and Carrots Recipe

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This recipe for Chicken with Olives and Carrots, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Monday, July 13, 2009

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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