Brazilian Chicken with Rice and Olives

A quick and easy recipe that even my kids will eat. I’ve tried it with Spanish Rice Mix, which was also good.

1 lb boneless, skinless chicken thighs, cut in ½ inch wide strips

¼ cup olive oil

4 garlic cloves, minced

1 tsp grated orange peel

1 cup water

½ cup orange juice

1 cup yellow rice mix with seasoning packet (8 ounce pkg)

½ cup green olives, halved

1 cup chopped cilantro (optional)

orange wedges for garnish

Salt and pepper the chicken. Heat oil in large skillet over medium-high heat. Add chicken, garlic and peel; saute until chicken is lightly browned, about 3 minutes. Add 1 cup water and orange juice. Bring to boil; stir in rice mix and olives, reduce heat to low, cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Stir in chopped cilantro and garnish with orange wedges.

© Kelly's Cookbook 2017