Chicken With Olives Raisins And Spinach Rice Recipes

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CHICKEN WITH OLIVES, RAISINS, AND SPINACH RICE



Chicken with Olives, Raisins, and Spinach Rice image

Combine chicken cutlets and spinach into an appetizing meal sparked by tangy olives and sweet raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 8

1 cup long-grain white rice
Coarse salt and ground pepper
1 bunch flat-leaf spinach (1 pound), thick stems removed, leaves washed well and coarsely chopped
1 tablespoon olive oil
8 chicken cutlets (about 1 1/2 pounds total)
1/3 cup dry white wine
1/4 cup pitted Kalamata olives, slivered
1/4 cup golden raisins

Steps:

  • In a medium saucepan, bring 1 3/4 cups water to a boil. Add rice, season with salt, and return to a boil. Reduce to a simmer, cover, and cook just until tender, 16 to 18 minutes. Remove pan from heat; add spinach, cover, and let stand, without stirring, for 5 minutes. Using a fork, fluff rice and mix in spinach.
  • While rice is cooking, heat oil in a large skillet over medium-high. Season chicken with salt and pepper. Cook in 2 batches, until browned outside and opaque throughout, 1 to 2 minutes per side. Transfer to a plate (reserve skillet); cover with aluminum foil to keep warm.
  • Add wine, olives, and raisins to skillet. Cook over medium-high until wine is almost evaporated, 1 to 2 minutes. Add cup 1/2 water; cook until sauce is reduced by half, 2 to 3 minutes. Serve chicken over spinach rice, and top with sauce.

Nutrition Facts : Calories 482 g, Fat 9 g, Fiber 2 g, Protein 45 g

CHICKEN AND RICE WITH OLIVES



Chicken and Rice with Olives image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

  • 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, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 953 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 34 grams, Sugar 2 grams

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