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Chicken with Rice and Olives Recipe

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

Contributor:  
Contributor:  
Lise
Added: Saturday, July 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 14 oz. can reduced sodium chicken broth
1 c. water
2 T. white-wine vinegar
1 1/4 c. uncooked long grain rice
1 12 oz. jar roasted red peppers darained and chopped
1 3 oz. can sliced black olives
3 oz. chopped green pimento stuffed salad olives
3 cloves garlic - crushed
4-6 chicken breasts, boneless
1 T. olive oil
oregano
pepper red and black
chopped parsley

Directions:
Directions:
Pre-heat oven to 350. In large baking pan 13 or 15" combine chicken broth, water, vinegar, rice, roasted peppers olives and garlic, pepper and parsley to taste.
Arrange chicken over rice mixture in pan and drizzle with oil and sprinkle with oregano. Cover pan with foil.
Bake uncovered for 50 minutes. Uncover and increase oven temp to 425 and cook another 15-20 minutes till most of liquid has been absorbed by rice.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
great make ahead meal - can used frozen or thawed chicken breasts.

 

 

 

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