Brazilian Chicken and Rice with Olives
Bring bold Brazilian flavors to your dinner table with this vibrant Brazilian Chicken and Rice with Olives recipe. Juicy, golden-browned chicken thighs are nestled in a fragrant, spice-infused bed of fluffy rice, featuring aromatic onion, garlic, and smoky paprika. A touch of tomato paste adds richness, while bright slices of green olives lend a tangy, briny kick that perfectly complements the savory chicken and tender rice. Finished with a sprinkle of fresh cilantro and a squeeze of zesty lime, this one-pot wonder is as easy to prepare as it is delicious. Perfect for busy weeknights or a crowd-pleasing weekend meal, this hearty dish is a testament to the rich and comforting flavors of Brazilian cuisine.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 6 pieces boneless, skinless chicken thighs
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, diced
- 2 cups long-grain white rice
- 4 cups chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.75 cup green olives, sliced
- 0.25 cup fresh cilantro, chopped
- 4 pieces lime wedges (for serving)
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Add them to the pot and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil and sauté the diced onion for 2-3 minutes until softened.
Add the minced garlic and diced red bell pepper. Cook for an additional 2-3 minutes, stirring frequently.
Stir in the rice, tomato paste, cumin, and paprika. Cook for 1-2 minutes, allowing the rice to toast slightly.
Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Stir well.
Return the chicken thighs to the pot, nestling them into the rice mixture. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
Simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through. Stir occasionally to ensure the rice doesn't stick to the bottom.
Once the rice is cooked, sprinkle the green olives evenly over the top and gently mix them into the rice.
Remove the pot from the heat and allow it to sit, covered, for 5 minutes.
Garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
2624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.1 g | 173% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 9163 mg | 398% | |
| Total Carbohydrate | 164.2 g | 60% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 17.5 g | ||
| Protein | 188.5 g | 377% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 448 mg | 34% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3305 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
