Adapted from Bon Appetit, February 2002. For a slightly simpler, more kid-friendly version of this, see Skillet Chicken and Rice.
Serves 8.
- 2 pounds skinless boneless chicken thighs, cut into 1/2-inch wide strips.
- Ground black pepper
- 8 garlic cloves, peeled and finely chopped
- 2 teaspoons grated orange peel
- 1/4 cup olive oil
- 1 1/2 cups chicken broth
- 1 cup orange juice
- 1 (10-ounce) package Vigo yellow rice with seasoning
- 1 cup pimento-stuffed Spanish olives, halved
- 1 cup chopped fresh cilantro (you could use more)
- Orange wedges
**Vigo rice comes in two sizes. If you use the 8 oz. size, or another brand of seasoned rice, just adjust the liquid to equal the amount called for on the package.
In a bowl, mix chicken, pepper, garlic and orange peel. Refrigerate several hours. ( I think you could skip this step without doing irreparable damage to the dish.)
When ready to cook, heat oil in a heavy large skillet over medium-high heat. Add chicken mixture and saute until chicken is lightly browned. Add chicken broth and orange juice and bring to a boil. Mix in rice with seasoning and olives. Return to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat; let stand covered 10 minutes.
Stir cilantro into rice mixture. Transfer to platter. Garnish with orange wedges.
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