Indulge in a flavorful journey with our Green Olive Chicken, presented in two delectable variations. The first recipe tantalizes your taste buds with a medley of green olives, succulent chicken, and tangy lemon, while the second variation adds a touch of spice with the addition of piquant green chili peppers. Both dishes promise an explosion of taste, offering a perfect balance of savory, salty, and tangy flavors. Accompanied by step-by-step instructions and insightful cooking tips, these recipes are sure to become your go-to choices for a quick and easy weeknight meal or an impressive dinner party dish.
Here are our top 8 tried and tested recipes!
CHICKEN WITH GREEN OLIVES
This dish, which draws inspiration and ingredients from Moroccan cooking, is astonishing for its complexity, even in this simple form. It features sweet spices like cinnamon and ginger offset by garlic and paprika. But what makes it a real winner is the combination of those flavors with lemon and green olives, both of which have a mouth-puckering quality that, combined with the spice mix, is enchanting.
Provided by Mark Bittman
Categories dinner, easy, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put oil in deep skillet or casserole. Turn heat to medium-high and wait a minute, until oil is hot. Add chicken, skin-side down, and brown it well, rotating and turning pieces as necessary and sprinkling with salt and pepper as they cook; 10 to 15 minutes total. Turn heat to medium, remove chicken and pour off all but 2 tablespoons of fat.
- Add onion, ginger, cinnamon, garlic, cumin, paprika, 1/2 teaspoon or more of pepper and some salt and cook, stirring occasionally, for about 5 minutes, until onion softens. Add stock and raise heat to medium-high; return chicken to pan, skin-side up. Cook at a lively simmer for about 10 minutes.
- Add olives and continue to cook until chicken is done, another 10 to 15 minutes or so. Add lemon juice, then taste and adjust seasoning. Garnish and serve.
Nutrition Facts : @context http, Calories 363, UnsaturatedFat 20 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 930 milligrams, Sugar 4 grams, TransFat 0 grams
SAUTéED CHICKEN WITH GREEN OLIVES AND WHITE WINE
In 2004, Mark Bittman introduced this recipe to Times readers as part of a spirited argument for chicken thighs over breasts. That argument reaches peak awesomeness here, with the chicken browned and slightly braised, with olives and walnuts, and a slight acid zing from the wine and lemon.
Provided by Mark Bittman
Categories dinner, easy, weeknight, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put oil in a deep skillet or casserole, preferably nonstick. Turn heat to medium-high. When oil is hot, add chicken, skin side down, and brown it well, rotating and turning pieces as necessary, about 10 to 15 minutes. Season with salt and pepper.
- With chicken skin side up, add wine and olives. Adjust heat so mixture simmers vigorously, 10 to 15 minutes.
- When chicken is almost done, place sliced lemon on it, and cook 2 to 3 minutes more. Arrange chicken and lemon on a platter, and stir walnuts into sauce. Taste, and adjust seasoning, then spoon sauce over chicken. Sprinkle with parsley, and serve.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 23 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 608 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN WITH GREEN OLIVES
Make and share this Chicken with Green Olives recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy, large skillet over medium-high heat.
- Pat chicken dry.
- Add to skillet and brown well on all sides.
- Add onion, garlic, bay leaves and season to taste.
- Cook 2 minutes.
- Pour in wine and cook until evaporated.
- Blend in tomato paste and paprika.
- Reduce heat to low.
- Add broth; cover and cook 15 minutes.
- Add olives and cook until chicken is tender, about 10 minutes.
- Garnish with parsley.
- Great served with egg noodles or mashed potatoes.
Nutrition Facts : Calories 415.7, Fat 27.6, SaturatedFat 7, Cholesterol 103.5, Sodium 614, Carbohydrate 5.6, Fiber 1.3, Sugar 2.2, Protein 28.2
GREEN OLIVE CHICKEN II
This is my favorite chicken dish. The green olives in this dish really make the flavors soar!
Provided by Michelle
Categories Chicken Breasts
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium heat. Add onion and saute until lightly browned. Stir in tomatoes, water, bell pepper, mushrooms, parsley, paprika, salt, pepper, rice and olives. Arrange chicken in skillet, cover and bring to a boil.
- Reduce heat to medium low and simmer for 1 hour. Note: If chicken is cooked through but rice is unfinished, remove chicken and let rice finish cooking; to serve, slice chicken and lay on top of cooked rice.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 32.5 g, Cholesterol 55.8 mg, Fat 9.7 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 4.4 g, Sodium 1766.2 mg, Sugar 3.5 g
CHICKEN AND OLIVES
The sharp, briny bite of olives is the dominant flavors here, which is why it pairs so well with chicken breast. This is one of those dishes where, if you tasted the chicken and sauce separately, you probably wouldn't be very impressed, but together they're magic.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
- Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
- Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
- Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
- Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
- Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.
Nutrition Facts : Calories 641.5 calories, Carbohydrate 6.7 g, Cholesterol 206.6 mg, Fat 37.1 g, Fiber 1.8 g, Protein 69.1 g, SaturatedFat 10.4 g, Sodium 901.3 mg, Sugar 0.4 g
MOROCCAN CHICKEN WITH GREEN OLIVES AND LEMON
Provided by Bon Appétit Test Kitchen
Categories Chicken Ginger Olive Sauté Low Cal Dinner Lemon Healthy Cinnamon Simmer Cumin Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.
GREEN OLIVE CHICKEN II
This is my favorite chicken dish. The green olives in this dish really make the flavors soar!
Provided by Michelle
Categories Chicken Breasts
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium heat. Add onion and saute until lightly browned. Stir in tomatoes, water, bell pepper, mushrooms, parsley, paprika, salt, pepper, rice and olives. Arrange chicken in skillet, cover and bring to a boil.
- Reduce heat to medium low and simmer for 1 hour. Note: If chicken is cooked through but rice is unfinished, remove chicken and let rice finish cooking; to serve, slice chicken and lay on top of cooked rice.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 32.5 g, Cholesterol 55.8 mg, Fat 9.7 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 4.4 g, Sodium 1766.2 mg, Sugar 3.5 g
GREEN OLIVE CHICKEN II
This is my favorite chicken dish. The green olives in this dish really make the flavors soar!
Provided by Michelle
Categories Chicken Breasts
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Melt butter in a large skillet over medium heat. Add onion and saute until lightly browned. Stir in tomatoes, water, bell pepper, mushrooms, parsley, paprika, salt, pepper, rice and olives. Arrange chicken in skillet, cover and bring to a boil.
- Reduce heat to medium low and simmer for 1 hour. Note: If chicken is cooked through but rice is unfinished, remove chicken and let rice finish cooking; to serve, slice chicken and lay on top of cooked rice.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 32.5 g, Cholesterol 55.8 mg, Fat 9.7 g, Fiber 2.4 g, Protein 19.3 g, SaturatedFat 4.4 g, Sodium 1766.2 mg, Sugar 3.5 g
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh, flavorful olives, chicken breasts, and herbs.
- Don't overcrowd the pan: When cooking the chicken, make sure not to overcrowd the pan. This will prevent the chicken from cooking evenly.
- Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
- Let the chicken rest before serving: Once the chicken is cooked, let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
- Serve with your favorite sides: Green olive chicken pairs well with a variety of sides, such as roasted potatoes, rice, or grilled vegetables.
Conclusion:
Green olive chicken is a delicious and versatile dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a dinner party, green olive chicken is sure to please everyone at the table.
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