Brazilian Chicken And Rice With Olives Food

CHICKEN AND RICE WITH OLIVES

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.

CHICKEN AND RICE WITH OLIVES

Steps:

• 1. Sprinkle chicken lightly with salt and generously with freshly ground black pepper.
• 2. Heat oil in a large heavy skillet over medium-high heat. Add chicken, garlic and zest; saute until chicken is lightly browned, about 3 minutes.
• 3. Add water and juice combination and bring to a boil. Mix in rice and seasoning packet and olives. Return to a boil. Reduce heat to medium-low, cover and cook until liquid is absorbed and rice is tender, about 20-30 minutes.
• 4. Remove from heat and let stand covered 10 minutes. Stir in cilantro and transfer to a platter. Garnish with orange wedges.

BRAZILIAN CHICKEN WITH COCONUT MILK

Steps:

• In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
• Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

SALPICãO DE FRANGO - BRAZILIAN CHICKEN SALAD

Steps:

• Season the chicken breasts with some salt and pepper, and set aside.
• Then, heat up the olive oil using the 'saute' function of your instant pot.
• When the oil is hot, saute the Brazilian Sofrito until fragrant, about 2 mins.
• Add the chicken, and brown both sides - about a minute per side.
• Then add the stock, close the pan, and set the instant pot to 25 mins on manual, and let it cook.
• After 25 mins, safely release the pressure, turn off and open the pan when you are able.
• Using a wooden spoon, "smash" the cooked chicken to shred it.
• Drain the stock (you can save it for to use another time), and let the chicken cool to room temperature.
• While the chicken cools, add the veggies to a large bowl, set aside.
• Add the mayo, the olive oil, vinegar and mustard to a small bowl, and whisk to combine.
• Combine the cooled chicken with the veggies and dress with the mayo mixture.
• Serve with salad greens topped with potato sticks or chips for crunch.

BRAZILIAN CHICKEN AND BLACK BEANS AND RICE

Steps:

• Prepare the rice according to package instructions.
• Add the black beans, corn, scallions, olives, chicken and cilantro into the rice and toss to combine.
• Transfer to a platter.
• Garnish with the avocado slices, salsa, sour cream and tortilla chips.

BRAZILIAN CHICKEN POT PIE (EMPADãO DE FRANGO)

Steps:

• In a large sauté pan, over medium heat, add the olive oil and, once hot, sauté the onions and garlic until translucent, about 2 minutes.
• Add the tomatoes and cook them with the onions and garlic for a couple of minutes, until softened.
• Add the shredded chicken,olives, corn (if using), peas (if using), hearts of palm (if using), tomato sauce, hot sauce and stir to combine. Then, add the chicken broth and the flour dissolved in milk. Lower the heat to medium low and cook, stirring often, until most of the liquid is gone and the filling is creamy and lightly thickened, about 10 minutes.
• Add the chopped parsley and stir to incorporate.
• Taste for seasoning and season with salt and pepper to taste.
• Cool completely before assembling the pie.
• Combine the flour and the salt in a large bowl.
• Add the egg yolks and stir using a wooden spoon.
• Then add the butter and use your fingers to work the butter into the flour, until the mixture resembles coarse sand. Add the water, a few tablespoons of a time, and continue working with your fingers until the dough comes together. You might not need all the water!
• Wrap the dough and chill for 20 minutes.
• Preheat oven to 350F degrees.
• When the dough is chill, cut 1/3 of the dough and reserve. Roll out the remaining dough to about 12" round. Place the pastry in a 9-inch spring form pan, making sure the dough also covers the sides (since we have lots of filling!), and prick it all over with a fork.
• Add the cold filling, smoothing it out so its evenly distributed.
• Then, roll out the remaining dough and place it on top of the filling, sealing the pie and tucking the edges.
• Using a knife, make two cuts in the center of the top crust, so that steam can escape while baking.
• Brush the pie with the lightly beaten egg yolk.
• Bake in the preheated oven for 25 to 35 minutes or until golden brown and the filling piping hot.
• Remove from oven and allow to cool slightly before serving.

BRAZILIAN CHICKEN AND RICE WITH OLIVES

Steps:

• Sprinkle chicken lightly with salt and generously with ground black pepper. Heat oil in a large heavy skillet over medium-high heat. Add chicken, garlic, and zest; saute until chicken is lightly browned, about 3 minutes. Add 1 1/2 cups water and 1/2 cup orange juice and bring to a boil. Mix in rice, seasoning packet, and olives. Return to a boil. Reduce heat to medium-low, cover and cook until liquid is absorbed and rice is tender, about 20-30 minutes. Remove from heat; let stand covered 10 minutes.
• Stir in cilantro and transer to a platter. Garnish with orange wedges.

SPANISH OLIVES CHICKEN AND RICE (ONE PAN!)

Steps:

• Preheat your oven to 350 degrees.
• Add your saffron to your chicken broth.
• Heat the cast iron skillet on high heat.
• Season your chicken to taste with Kosher salt and black pepper.
• Add the chicken, skin side down and cook until browned, 4-5 minutes.
• Flip and cook an additional 3-4 minutes.
• Push the chicken to the side (or onto a plate).
• Add the olive oil to your cast iron skillet and heat on medium-high.
• Add in the onions and start to cook for 3-4 minutes.
• Once the onions are mostly melted add in the garlic cloves and cook for 2-3 minutes or until browned.
• Add in the uncooked rice and cook for a minute.
• Pour in the chicken stock with the saffron in it.
• Add the green olives and put the chicken back in skin side up.
• Bake covered with foil for 45-50 minutes.

BRAZILIAN CHICKEN AND RICE WITH OLIVES

Steps:

• Sprinkle chicken lightly with salt and generously with ground black pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken, garlic, and peel; sauté until chicken is lightly browned, about 3 minutes. Add 1 cup water and orange juice and bring to boil. Mix in rice, seasoning packet, and olives. Return to boil. Reduce heat to medium-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.

ONE-PAN CHICKEN AND RICE WITH PRESERVED LEMON

Steps:

• Rinse and drain the rice 3 to 5 times to get rid of excess starch. Set aside.
• Combine the cumin, coriander, paprika, cinnamon, turmeric and 1 teaspoon salt in a small bowl. Pat the chicken breasts dry with paper towels and sprinkle them on both sides with half of the spice mixture.
• Heat 2 tablespoons of the oil in a large (12-inch) pan or cast-iron skillet over medium heat. When hot (but not smoking), add the chicken and sear until it forms a golden brown crust, 3 to 5 minutes per side. Remove the chicken and set aside.
• Pour the remaining 2 tablespoons oil into the same pan and place over medium heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the garlic and cook for 1 minute. Add the rice and the remaining spice mix and stir to combine.
• Remove the flesh of the preserved lemon (discard the seeds and save the flesh for another use). Finely chop the lemon rind (peel). Add the rind to the rice followed by the olives. Stir to evenly distribute the olives. Pour the broth and 1 1/2 cups water into the pan and increase the heat to medium high. Bring to a simmer, place the chicken breasts back in the pan and cover the pan. Reduce the heat to medium and cook until the rice is tender and the chicken is cooked through, about 30 minutes (see Cook's Note).
• You can serve the chicken as is, or shred it and add it back to the rice. Serve sprinkled with parsley.

BRAZILIAN CHICKEN AND RICE WITH OLIVES RECIPE | EPICURIOUS.COM

Steps:

• Sprinkle chicken lightly with salt and generously with ground black pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken, garlic, and peel; sauté until chicken is lightly browned, about 3 minutes. Add 1 cup water and orange juice and bring to boil. Mix in rice, seasoning packet, and olives. Return to boil. Reduce heat to medium-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.