| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 2 stalks celery, chopped
- Kosher salt
- 5 cloves garlic, minced
- 2 tablespoons chopped fresh oregano
- 1 cup long-grain white rice
- 1/2 cup pitted kalamata olives
- 1 lemon (1/2 quartered and seeded; 1/2 juiced)
- 1 1/2 pounds skinless, boneless chicken thighs (4 to 6), cut into 2-inch pieces
- Freshly ground pepper
- 1 cup low-sodium chicken broth
- 2 tablespoons chopped fresh chives
Instructions
- Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, celery and a pinch of salt and cook, stirring occasionally, until softened, 5 minutes. Stir in 3 minced garlic cloves and 1 tablespoon oregano; cook 30 seconds.
- Add the rice, olives, lemon quarters, 1 1/2 cups water and 1 teaspoon salt to the pan. Bring to a boil, then reduce the heat to low and stir. Cover and simmer until the liquid is absorbed and the rice is tender, about 17 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until browned, about 8 minutes. Add the remaining 2 minced garlic cloves and 1 tablespoon oregano and cook, stirring, until the garlic is softened, about 10 seconds. Add the lemon juice and scrape up any browned bits with a wooden spoon. Add the chicken broth, bring to a simmer and cook until reduced by about half and the chicken is cooked through, about 5 minutes.
- Fluff the rice with a fork. Divide among plates, top with the chicken and pan juices and sprinkle with the chives.
Nutrition Facts
| Calories | 500 |
| Total Fat | 18 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 133 milligrams |
| Sodium | 953 milligrams |
| Carbohydrates | 49 grams |
| Dietary Fiber | 2 grams |
| Protein | 34 grams |
| Sugar | 2 grams |
Reviews
Delicious and easy – the whole family loves it. I used dried oregano because I didn’t have fresh, and it still tasted great. Also skipped the chives.