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.