Best 2 Skillet Chicken And Rice With Anchovies And Olives Recipes

Indulge in the delectable flavors of Mediterranean cuisine with this skillet chicken and rice dish, where tender chicken pieces and fluffy rice are harmoniously combined with the briny essence of anchovies, the tangy zest of olives, and a medley of aromatic herbs. This one-pan meal is a symphony of flavors, textures, and colors, offering a delightful culinary experience. Embark on a culinary journey as we unveil the secrets behind this tantalizing dish, exploring variations that cater to diverse dietary preferences and introducing additional recipes that will elevate your home cooking repertoire.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

SKILLET CHICKEN WITH OLIVES

Skillet Chicken with Olives image

While I was visiting my cousin Lilliana in Italy, she made this heavenly chicken for lunch. Now it's a family favorite stateside, too. -Rosemarie Pisano, Revere, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken thighs (about 1 pound)
1 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup pimiento-stuffed olives, coarsely chopped
1/4 cup white wine or chicken broth
1 tablespoon drained capers, optional

Steps:

Sprinkle chicken with rosemary, pepper and salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides., Add olives, wine and, if desired, capers. Reduce heat; simmer, covered, 2-3 minutes or until a thermometer inserted in chicken reads 170°.

Nutrition Facts : Calories 237 calories, Fat 15g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 571mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, organic, and local ingredients whenever possible.
Don't overcrowd the skillet: When cooking the chicken, be sure to not overcrowd the skillet. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pan.
Use a well-seasoned skillet: A well-seasoned skillet will help prevent the chicken and rice from sticking. To season your skillet, heat it over medium heat and add a tablespoon of oil. Swirl the oil around the skillet to coat the bottom and sides. Remove the skillet from the heat and let it cool completely.
Cook the chicken until it is golden brown: When cooking the chicken, be sure to cook it until it is golden brown. This will help to ensure that the chicken is cooked through and will give it a nice flavor.
Use a flavorful broth: The broth that you use to cook the rice will add a lot of flavor to the dish. Be sure to use a broth that you enjoy the taste of.
Add the olives and anchovies at the end of cooking: The olives and anchovies will add a briny, salty flavor to the dish. Be sure to add them at the end of cooking so that they do not overcook.

Conclusion:

Skillet chicken and rice with anchovies and olives is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked until it is golden brown and the rice is cooked in a flavorful broth. The olives and anchovies add a briny, salty flavor to the dish that is sure to please everyone at the table. This dish is also very versatile and can be easily customized to your liking. For example, you could add different vegetables, such as bell peppers or zucchini, or you could use a different type of broth, such as chicken broth or vegetable broth. You could also omit the anchovies if you do not like them.